Recipe clarification

In the Dec. 8 Gazette, Pat Smith of Pullman shared some of her favorite recipes with readers. One of the recipes, baker's ammonia cookies, calls for baker's ammonia, which was noted as being called for in some European and old American recipes. Smith, however, said that baker's ammonia is “near impossible to find.” She said baking powder is a suitable alternative. The recipe is re-printed below.

Baker's Ammonia Cookies

10 eggs

1 pint sweet cream

4 cups sugar

1 cup shortening, soft

2 Tablespoons baking powder, sifted

1 teaspoon salt

1 teaspoon peppermint flavoring

Enough flour for a medium stiff dough

Beat together sugar and eggs; add soft shortening. Beat in cream, salt, flavoring, two cups flour and baking powder. Then add enough floor to form a medium stiff dough.

Important: Leave dough overnight in a covered bowl.

Roll to a quarter-inch thick and cut with a round cookie cutter. Bake at 350 or 375 degrees F for 10 minutes. Cookies should not brown. When cooled, frost with powdered sugar icing. Add sprinkles, if desired.

This recipe may be halved.