Lemon Sweet Crackers

Recipes from a German Grandma

Makes fragile, light, tender lemon cookies

INGREDIENTS:

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

DIRECTIONS:

  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.

NOTE: I THINK THIS RECIPE IS BASICALLY THE SAME AS THE LEMON CRACKER RECIPE ON MY BLOCK (WHICH SUCKS). SO DON’T MAKE THIS, OKAY?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s