Swedish Drommar Cookies

Several years ago, I bumped into a recipe in Gourmet magazine that called for baker’s ammonia. I was very curious about the use of this old-fashioned leavener in cookies. It seems that ammonium carbonate burns off during baking, making cookies super-crispy. And yes, while the cookies are baking, you have the lovely odor of ammonia in your kitchen. (This could explain why you don’t see this ingredient in most cookies.) Continue Reading →