Norwegian Hartshorn Cookies Or Hjortetakk

 

Prep Time: 0 Minutes Cook Time: 3 Minutes

Ready In: 3 Minutes Servings: 24

4 eggs

1/2 lb. sugar = 1 cup

*sugar: 1 pound equals 2 cups

1/3 lb. butter, melted

1 tsp. cardamom

1 cup cognac

1 tsp. hartshorn salt

1 lb. flour = 5-1/3 cups

*flour: 1 pound flour equals 5-1/3 cups

note: hartshorn is also called bakers' ammonia (ammonium carbonate). it is an ammonia compound and not harmful after baking. however, don't eat the raw dough. your kitchen will stink of ammonia while the cookies bake - but once baked, the cookies will not taste of it. can be substituted for equal amount of baking powder in any cookies recipe. it is an old-time leavening favored for cookies, such as german springerle. it is said to give a fluffiness of texture baking powder can't. its leavening is only activated by heat, not moisture (such as baking powder).