Does anyone ever heard of baker's ammonia? I just came across the Sweet Celebrations' website, which is at http://www.sweetc.com/. I never heard of it before and to me, it sounds strange.
According to Sweet Celebrations, bakers' ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. It is also called "hartshorn".
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.
I find it interesting to read, but personally, I don't think I wanted to use it for my cookies. 
That is what my grandmother used for all the baking when she was alive. I have heard of it. Forgot about it. I will probably give it a try after the holidays.
King Arthur has it in their Bakers Catalog
http://www.kingarthurflour.com/shop/list.jsp?term=ammonia
My dad is german and we make hartsorns every year. The smell of the baking ammonia is strong when you bake the cookies, but once they are cooked, you can't taste it at all. It is hard to find here in the south, but you can find it at some drug stores. We usually have to contact our family in New York and have them mail some to us. Hartsorns are almost biscuit like with a little sweetness, but not a lot. It is the icing you put on the cookies that makes it a little sweeter. They are very good dipped in coffee or hot chocolate.
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