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INFORMATION ON HARTSHORN

Unlike baking powder or soda, Baker's 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 Baker's 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.

From: http://www.baking911.com/pantry_leaveners.htm <Nov. 27, 2003>

BAKER'S AMMONIA (AMMONIUM CARBONATE): Don't confuse this with ordinary household ammonia, which is poisonous.  A type of baking powder, it yields a very light, airy product, but can impart an ammonia flavor to baked goods. It's best used in cookies, which are flat enough to allow all of the ammonia odor to dissipate during cooking. Northern Europeans still use it because it makes their springerle and gingerbread cookies very light and crisp. Look for it in German or Scandinavian markets, drug stores, baking supply stores, or a mail order catalogue. It comes either as lumps or powder. If it isn't powdered, crush it into a very fine powder with a mortar & pestle or a rolling pin.

From: http://www.houseonthehill.net/S1327.html <Nov. 27, 2003>

Hartshorn or Baker's Ammonia (ammonium carbonate). An old-time leavening favored by Scandinavians and professional bakers, hartshorn gives a fluffiness of texture that baking powder can't give. Superior for stored cookie doughs, as its leavening is activated by heat, not moisture. Don't be put off by the ammonia smell during baking; cookies don't taste of it. Can be substituted for equal amount of baking powder in any cookie recipe.

From: http://whatscookingamerica.net/History/CookieHistory.htm <Feb. 8, 2004>

Ammonia Cookies - Any variety of cookies made with a leavening agent called ammonium carbonate, or baking ammonia. Ammonium carbonate is a byproduct of hartshorn, a substance extracted from deer antlers (harts horn).  This leavener is the precursor of today's baking powder and baking soda. If you sample the dough of these cookies, you will be able to taste the ammonia, but it will completely evaporate out when the cookies are baked.