Lemon Crackers
Yield
3 dozenPrep
15 minCook
30 minReady
6 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
sugar
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
baker's ammonia
|
*
|
| 1 | teaspoon |
vegetable oil
from lemon |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
milk
new |
|
| 1 | pint |
milk
new |
*
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
sugar
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
baker's ammonia
|
*
|
| 5 | ml |
vegetable oil
from lemon |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
milk
new |
|
| 473 | ml |
milk
new |
*
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Soak ammonia over night in pint of milk.
Beat eggs seperately and add 2 tablespoon milk to yolks.
Mix dough stiff and roll thin. Prick well with fork and bake.
