Lemon Crackers

Lemon crackers were a simple, homemade treat enjoyed by many mountain families. Made from basic pantry ingredients, these crisp, sweet crackers provided an affordable dessert or snack that could be prepared with ingredients commonly available in rural households. Recipes such as these were often passed down through generations, preserving family traditions and reflecting the resourcefulness of mountain cooks. Today, they offer a taste of the culinary heritage that helped sustain Appalachian communities.

Traditional Lemon Crackers with Baker's Ammonia

Ingredients

• 1 cup sugar

• ½ cup butter or lard

• 2 eggs

• ¼ cup milk

• 1 teaspoon baker's ammonia dissolved in the milk

• 3–4 cups flour

• 1 teaspoon lemon extract or grated lemon rind

Directions

1. Dissolve the baker's ammonia in the milk.

2. Cream the sugar and butter (or lard).

3. Add eggs and lemon flavoring.

4. Stir in the milk mixture.

5. Gradually add flour to make a soft dough.

6. Roll very thin and cut into squares or desired shapes.

7. Bake at 350°F until lightly browned and crisp.

Important: Baker's ammonia gives off a strong ammonia odor during baking, but the smell disappears as the cookies cool. It should only be used in thin cookies or crackers so the gas can escape.

For your exhibit, you might note that:

"Many mountain cooks used baker's ammonia as a leavening agent before commercial baking powder was widely available. The ingredient produced light, crisp crackers and cookies and was a common item in rural kitchens."