Lemon Sweet Crackers

Recipes from a German Grandma

Makes fragile, light, tender lemon cookies


3 cups all-purpose flour
1/2 tsp. salt
1 1/2 tsp. Bakers’ Ammonia
1/2 cup butter
1 cup sugar
1 egg white
1/2 cup milk
2 1/4 tsp. lemon extract


  1. Preheat oven to 350 F.
  2. Line cookie sheet with silpat.
  3. Thoroughly combine the flour, salt and Bakers’ Ammonia. Set aside.
  4. Cream butter and sugar well.
  5. Add egg white and beat until light.
  6. Add flour mixture to shortening mixture alternately with milk.
  7. Add lemon extract.
  8. Roll out and cut into 3″ squares.
  9. Bake about 8 minutes.

Yield: 6 dozen thin cookies.

NOTE: Recipe is easily halved or quartered.



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