Norwegian cookies by SAETRE called GJENDE come in regular and chocolate covered. They are made with baker's ammonia which leaves these cookies with a distinct coconut taste- but with no coconut in the recipe!
Bakers' Ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. It is also called "hartshorn" literally the ground horn of a hart's (male deer's) antlers.
Unlike baking powder or soda, Bakers' Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. It is used for cookies, crackers and cream puff-type pastries, items which are small, thin or porous. It is not used for cakes or other large items because the ammonia gas cannot evaporate from these items. You will notice an odor of ammonia while baking, but this will quickly dissipate and the baked product will not have an odor or taste of ammonia.
Because Bakers' 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.
Hartshorn German Christmas Cookies
2 c Sugar
1⁄2 t Salt
1 1⁄8 c -Shortening
1 c Milk
1 T Hartshorn
1⁄2 c Boiling water
2 t vanilla
flour to stiffen
1 oz Anise seeds
1. Mix sugar, salt, shortening, eggs,and milk.
2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved.
3. Add vanilla and anise seeds to the sugar mixture.
4. Add hartshorn mixture to sugar mixture.
5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds!
6. Roll out dough on floured surface, and cut with cookie cutters.
7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.
This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies)
Delicate, light cookies that melt in your mouth
2 cups all-purpose flour
2 tsp. Vanilla Sugar
1 tsp. Bakers' Ammonia
1 cup butter or margarine
1/2 cup sugar
48 almond halves, blanched or unblanched
Preheat oven to 275 F. Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment. Thoroughly combine the flour, Vanilla Sugar and Bakers' Ammonia. Set aside. Cream butter and sugar until light. Add the dry ingredients. Blend well. Form the dough into 48 small balls. Press down lightly on prepared baking sheet. Press an almond half on top of each. Be sure to keep cookies small. Yield: 4 dozen 2" cookies.