Another use for Hartshorn
Are you wondering what other uses there are for your hartshorn? (Remember that hartshorn, baker’s ammonia and ammonium carbonate are all the same ingredient.) Although my first use of baker’s ammonia was for Springerle, I have learned that there are many Swedish cookie recipes that use ammonium carbonate. I recently ran across a brochure of cookie recipes submitted to House on the Hill in the early 1990’s. Many of those recipes are Scandinavian in origin.
Here’s one of those cookie recipes that is NOT a molded cookie, but an easy cookie using baker’s ammonia as the leavening ingredient. I note that, like my grandmother’s Springerle recipe, it calls for dissolving the baker’s ammonia. And, I will caution you again to not eat raw dough made with baker’s ammonia.
This recipe creates a light , crisp coconut cookie that you can put together and bake in short order. The recipe is from “Kitchen Kapers”, a collection of recipes from the Women’s Guild of the Edison Park Lutheran Church in Chicago.
- 1 cup sugar
- 1/2 cup butter (1 stick) softened
- 3 egg yolks
- 1/2 teaspoon pure vanilla
- 1/2 teaspoon salt
- 1 teaspoon ammonium carbonate dissolved in 1 teaspoon hot water
- 2 cups sifted all purpose flour
- 1/2 cup flaked coconut
Heat oven to 350 degrees F. Have lightly greased baking sheets ready.
Cream sugar and butter with an electric mixer until smooth. Add egg yolks, one at a time, mixing well after each addition. Add vanilla, salt and ammonium carbonate mixture. Add flour, mixing until combined.
Shape into 1 inch ball and place about 1 inch apart on baking sheets, flattening slightly with your fingers. Bake until lightly browned, 12 to 15 minutes. Transfer to wire rack to cool.
Makes about 48 cookies.
Connie’s Baking notes: I used my 1 inch (outside diameter scoop) and got 59 cookies. I baked them for 12 minutes with nice results.
Try it. The hartshorn makes a lighter texture that would baking powder. See if you agree.