Make your cookies extra-crisp with Baker's Ammonia!

• Baker's Ammonia (Ammonium Carbonate) is a leavening ingredient called for in many old-fashioned recipes. It is also called "hartshorn".
• Unlike baking powder or soda, it does not leave an alkaline off-flavor in baked goods.
  
• It is not used for leavening in cakes or other large-volume items, as the ammonia gas will not evaporate entirely.
• Note:  You will notice an odor of ammonia while baking, but this will quickly dissipate and the finished 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.
  
• Kosher certified
• Gluten-free