Hi, These cookies sound absolutely scrumptious – and gorgeous! I will surely be trying them. I have a question which relates to the baker’s ammonia, but not the cookies, though. I have been looking for a recipe for pizza crust that is like Pizza Hut's very soft, very light and fluffy crust. One recipe I saw includes baking soda. I'm wondering if the reason it was included is to create that really puffy lightness? And if so, would the baker's ammonia be even better? I haven't tried the recipe yet, so I don't know how it will work out. I just discovered your blog tonight, so now I can't get to bed. I am so naughty. But I’m learning so many new things here. While baking soda and baker's ammonium are both leaveners neither of them contribute to "light and puffy". I suspect the recipe you saw using soda used it primarily as a dough conditioner, not a leavener. Frank from KAF.

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