BAKERS' AMMONIA
Also known as Ammonium Carbonate or Hartshorn
Bakers' Ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. It is also called "hartshorn".
Unlike baking powder or soda, Bakers' Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. It is used for cookies, crackers and cream puff-type pastries, items which are small, thin or porous. It is not used for cakes or other large items because the ammonia gas cannot evaporate from these items. You will notice an odor of ammonia while baking, but this will quickly dissipate and the baked product will not have an odor or taste of ammonia.
Because Bakers' Ammonia has a tendency to evaporate when exposed to air, it should be stored in a jar with a tight cover. It will not spoil, but will "disappear" if not stored properly.
Dream Cookie
Delicate, light cookies that melt in your mouth
2 cups all-purpose flour
2 tsp. Vanilla Sugar
1 tsp. Bakers' Ammonia
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1 cup butter or margarine
1/2 cup sugar
48 almond halves, blanched or unblanched
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Preheat oven to 275 F. Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment (#64858). Thoroughly combine the flour, Vanilla Sugar and Bakers' Ammonia. Set aside. Cream butter and sugar until light. Add the dry ingredients. Blend well. Form the dough into 48 small balls. Press down lightly on prepared baking sheet. Press an almond half on top of each. Be sure to keep cookies small. Yield: 4 dozen 2" cookies.
German Cookies or Princess Gems
Crackle topped cookies with golden coconut accents.
1 cup butter
1/2 cup margarine
2 tsp. Bakers' Ammonia
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2 cups sugar
2 1/2 cups all-purpose flour
1 cup flaked coconut
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Preheat oven to 325 F. Cream butter and margarine. Add the Bakers' Ammonia and sugar; cream well. Add flour, a little at a time, mixing thoroughly. Fold in coconut. Form into 3/4" balls and place 1" apart on ungreased cookie sheet. Bake 20 to 25 minutes or until light brown around the edges. Yield: Approximately 101/2 dozen 3/4" cookies.
Lemon Sweet Crackers
Fragile, light, tender lemon cookies
3 cups all-purpose flour
1/2 tsp. salt
1 1/2 tsp. Bakers' Ammonia
1/2 cup shortening
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1 cup sugar
1 egg white
1/2 cup milk
2 1/4 tsp. lemon extract
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Preheat oven to 350 F. Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment (#64858). Thoroughly combine the flour, salt and Bakers' Ammonia. Set aside. Cream shortening and sugar well. Add egg white and beat until light. Add flour mixture to shortening mixture alternately with milk. Add lemon extract. Roll out and cut into 3" squares. Bake about 8 minutes. Yield: 6 dozen thin cookies.
Pfeffernuesse
Sweet and delicious
2 cups butter
3 cups sugar
3 1/2 cups all-purpose flour
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1 Tbsp. Bakers' Ammonia
1 cup finely ground almonds
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Cream butter and sugar until fluffy. Combine flour, Bakers' Ammonia and ground almonds. Blend the two mixtures together well. Form into small balls (about 3/4") and freeze overnight.
Preheat oven to 300 F. Place frozen balls of dough on ungreased cookie sheets and bake 15 to 20 minutes or until a delicate brown on bottom. Yield: About 20 dozen tiny cookies.
Cream Puffs
Tender and tasty puffy shells
1/2 cup water
1/4 cup shortening or butter or margarine
3/4 cup all-purpose flour
1/4 tsp. salt
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1 Tbsp. milk
3 eggs
1/2 tsp. Bakers' Ammonia
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Preheat oven to 400 F. Prepare baking sheet(s) by greasing and flouring or by lining with Kitchen Parchment (#64858). Place water and shortening (or butter or margarine) in a saucepan and bring to a boil. Add the flour and salt all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Blend in the milk well. Remove pan from stove burner and stir in the eggs, one at a time, stirring well until completely blended. Mix in the Bakers' Ammonia well. Drop on cookie sheets about 3 to 4 inches apart. Bake 20 to 25 minutes. Allow to cool completely before filling. Yield: 10 to 12 shells.
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