(Psst... I just noticed that there really isn't a forum set up for chemically-leavened products like quick breads and cookies and cakes.)
Looking over some recipe ideas for holiday baking and I came across a cookie that has a combination of leaveners that I'd rather find another way. Recipe calls for 2 tsp baking soda + 2 tsp cream of tartar. Isn't that the same as baking powder? And, wouldn't you think that additive substitution (2 tsp soda + 2 tsp tartar = 4 tsp baking powder) would result in too much leavening? I'm thinking substituting with 2 tsp baking power... but I sure would like some help on this since I doubt I'll have time to experiment.