Kitchen

[FunkyHulaGirl]

I went to a crafts fair earlier today, and got into a conversation with a gentleman who was selling homemade jellies, cakes, and other stuff. I was telling him I used to have a custom baked goods business, and he told me about a friend who sells Christmas cookies, but starts making them in July! I expressed surprise that they would still be fresh (he specifically said they're not frozen or anything), but the man said his friend puts a few drops of ammonia in the batter and that keeps the cookies fresh and crispy; he didn't know the exact measurements.

I've checked on Bing to see if I could find anything on this, and learned nothing beyond the fact that there's something called baking ammonia, which is what I assume would be used for this purpose. Have any of you heard of adding this to cookie dough to keep the finished products fresh? I'm thinking especially of the cookies I send to troops - sometimes it's weeks before they get them.