INGREDIENTS

INSTRUCTIONS

Preheat oven to 425F. Use ungreased cookie sheets. Combine flour, sugar,
and 1/2 teaspoon salt in a mixing bowl. Stir the dry ingredients to blend
well. Cut the butter into small pieces and add the the dry mixture. Using
either your fingertips or a pastry cutter, cut the bits of butter into the
dry mixture until it looks like fine crumbs. Slowly stir in the milk,
adding enough so the dough pulls away from the sides of the bowl. Add a few
drops more if the dough seems dry -- it should be soft and pliable, not wet
and sticky. Divide the dough in half. Lightly dust a surface with flour.
Roll each half out to a square approximately 13 x 13 inches and thinner
than 1/8 inch. Trim the uneven edges and lift the dough onto the cookie
sheet, or roll over a rolling pin and unroll onto the cookie sheet. Use a
sharp knife to score the dough into 2-inch squares, cutting almost through
the dough. Bake 6-8 minutes, or until the edges are slightly golden. Remove
from the oven and with a large spatula loosen the squares and turn them
over. Return to the oven and bake for another 5-6 minutes, or until the
edges are well browned. remove from the oven and slide the sheet onto racks
to cool. Sprinkle remaining salt over if desired. Break the crackers apart
when cool and store in an airtight container. These will keep for weeks and
taste fresh.
Makes 5-dozen 2-inch crackers.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97
Recipe by: Fannie Farmer Cookbook
From: Martha Sheppard <marthahs@worldnet.att.net>
Date: Thu, 09 Jan 1997 05:59:33 -0500

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