Instructions

• Add onion to the milk to soak while you are working the flour and butter.
• Cut butter into flour and salt until it’s the texture of cornmeal.
• Combine the rest of the ingredients and add to the flour mixture.
• Stir until mixture forms a ball (if dough is too sticky, add a little more flour) but avoid overworking in order to keep the crackers tender.
• Divide the dough into thirds and roll out onto a well-floured surface.
• Roll until thin, about 1/16” to 1/32”.
• Cut into desired shapes and place on a lightly greased cookie sheet.
• (Do-ahead idea: Cut cookies into shapes, and arrange them on layers of waxed paper in a freezer container and freeze until ready to bake. This can be done several weeks in advance of NTBMO.)
• Prick crackers with a fork.
• Bake in a 450°F oven for 5-8 minutes, or until light brown around the edges.