LorAnn Oils Baker's Ammonia (Ammonium Carbonate) - Ideal for Springerle & Thin, Crispy Cookies, Perfect with Wooden Cookie Molds, Hirschhornsalz Hartshorn Ammonium Carbonate For Baking - 2.7oz

Who would have thought that ammonium carbonate could be a levening agent for waffles? I didn't think so until lately. I bought this product in an attempt to lower my sodium intake. It worked well in my waffle batter. They turned out crisp on the outside but moist inside. A word of warning though, mix the batter well. I neglected to do this and got a mouth-full of ammonia. Apart from the smell when cooking the waffles, it's a good product to use in place of baking soda for pancakes, waffles and, according to Wikipedia, cookies. It won't work for cake and other large baked items since the ammonia gas can't escape. Baker's ammonia also needs to be kept in its container with the lid tightly screwed on. otherwise the product breaks down into ammonia and carbon dioxide.

I don't know too many people that know anything about this--and I love the look on their faces when you tell them they are eating ammonia cookies! LOL (Hey, ya gotta have some fun in life, right?). I was brought up on these cookies, so the 'freak factor' of the ammonium carbonate is long gone for me. I use this with a family recipe from the late 1800's as a substitute for the standard sugar cut-out cookie, and the cookies always turn out perfect. And I mean perfect. They are light, airy, yet hold their shape and don't fall apart. Providing you don't roll the dough too thin, you get a substantial cookie (a good 1/4"+ thick) that isn't tough, has visible layers and has an excellent 'crumb'. One bonus is that no one eats the raw dough--so you get to have ALL the cookies baked. Another bonus is that it cleans your oven at the same time! (Kidding!), but I will warn you, DO NOT OPEN that oven door to check on them--the fumes will definitely burn your corneas off. If it has a window in the door, use that. And besides, they cook for such a short period of time, I think you can hold back the anticipation for the 6 minutes they are in the oven. The dough should be flavored (anise or lemon is best), and they must be frosted--either with a buttercream or if you want to get nice and fancy, a royal icing. The dough isn't very sweet, so it gets it sweetness from the frosting. Lorann Oils has the most amazing baking supplies you will be hard pressed to go anywhere else. Yes, they are on the spendy side, but you get what you pay for. Their flavorings--extracts and emulsions--are superb and what professional bakers use. Highly recommend perusing their site and getting your wish list together. PRO: The ammonium carbonate is an amazing leavening agent, and fantastic reactions from people when you tell them they've just bitten into an ammonia cookie; CON: Can't think of any

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It created crunchy but light cookies which are perfect for butter cookies, sugar cookies recipes. I used them Nyc black and white, Danish Butter cookies. It was affordable when I ordered it. Size was more than enough. If you bake cookies for the holidays, or do it for a living, this is an essential baking repetoire.

I have a recipe from my grandmother for Peppermint cookies. I’ve tried all kinds of recipes without Ammonia but they just aren’t quite the same. I got this to make cookies for my dad for Christmas and they turned out perfect—just the way I remember them. I was a little worried about the off gassing, but when I mentioned it to my dad, he told me that he always remembered how the house smelt after his mom baking peppermint cookies. After they air out, the Ammonia completely evaporates and all you have is AMAZING cookies!! :)