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34 servings, 2 cookies (32 g) each
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Food-grade ammonium carbonate, also known as baker’s ammonia, pre-dates baking powder and baking soda as a leavening agent. Used first in Scandinavian regions, it is still used today in old-fashioned recipes where crisp and light cookies or pastries are desired. The strong ammonia smell produced when the desserts are baked will dissappear in the finished desserts. Look for ammonium carbonate in the seasonings section of Asian grocery stores.
If you don't have ammonium carbonate, you can use an equal amount of baking powder to make this cookie dough. The cookies just won't be as crisp as those made with the ammonium carbonate.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.