Graham Crackers
Author/Submitted by: Mennonite Community Cookbook, by Mary Emma Showalter, 1957.,
Mrs. Henry E. Yoder, Grantsville, Md.
Servings: 72
Categories:
Cookies
/
Haven't Tried
Ingredients: 1
cup
Shortening 2
cups
Brown sugar 1
cup
Granulated sugar 2
cups
White flour 4
cups
Graham flour 1
tablespoon
Soda 2
teaspoons
Baking powder 1/2
teaspoon
Salt 1
cup
Milk 1
tablespoon
Vanilla Directions:
Cream shortening and sugar together until fluffy. Add vanilla. Sift flour. Measure, and add salt, soda and baking powder to flour. Sift again. Add sifted dry ingredients alternately with milk to shortening mixture. Mix thoroughly after each addition. Chill dough in refrigerator overnight. In the morning, turn out on floured board and roll as thin as possible. Cut in squares or any shape desired. Place 1" apart on a greased cookie sheet. Bake at 350-F until crisp and a golden brown. Makes 6 dozen.
Childhood Favorite
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