Okay first off I am not a baker so any bakers out there that can help me with this would be appreciated. I want to make some traditional springerle cookies this holiday season but the recipe calls for baker's ammonia (Hartshorn) which is proving difficult to find around here. I read you can replace it with baking powder/baking soda in some form of mixture but sources have conflicting information on the ratios. So if anyone has used any of this stuff or knows if I can in fact substitute these out for bakers ammonia and if so in what ratio? Thanks in advance.