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LEMON CRACKERS 
1/2 oz. or 2 tbsp. Bakers Ammonia
1 c. milk
1 1/4 c. sugar
1/2 c. shortening
1 egg, well beaten
1/2 oz. or 1 tbsp. oil of lemon
5 c. enriched flour

Pulverize ammonia with rolling pin. Add milk. Let stand 1/2 hour or until dissolved. Stir often. Cream shortening, egg, sugar, oil of lemon, and milk mixture. Stir in flour; chill. Roll out 1/4 inch thick on lightly floured board. Cut into 3 inch squares and prick with floured fork. Preheat oven to 375 degrees. Place on greased baking sheet. Bake 15 minutes or until brown. Yields: 3 1/2 dozen.
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