Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 18. One of the earliest known cookbooks by an African American author.
This historic recipe uses baker's ammonia (ammonium carbonate), which was the primary leavening agent before baking powder became common. When heated, ammonia releases gases more completely than baking soda, creating exceptionally crisp, light cookies with superior snap. The high sugar-to-flour ratio and cream's butterfat content produce a tender crumb while promoting browning through caramelization and Maillard reactions.
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Mix ingredients together
Roll
Bake
The dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 2 months. Thaw frozen dough overnight in the refrigerator before rolling. Baked cookies can be stored for up to 2 weeks, making them ideal for advance preparation.
Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks. The ammonia leavening creates exceptionally crisp cookies that maintain their texture well. Do not refrigerate, as moisture will soften them.
