WHOLE WHEAT CRACKERS

1/3 cup shortening
1/3 cup milk
2 Tbsp. honey
1 cup whole wheat flour
2 Tbsp. yellow cornmeal
2 Tbsp. wheat germ
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees F. Lightly grease cookie sheet.

Mix shortening, milk and honey in medium bowl. Stir in remaining ingredients until well blended. Divide dough in half.

Roll 1 half into rectangle, 15x10-inches on cookie sheet. (Place cookie sheet on damp towel to prevent it from sliding while rolling). Cut dough into about 1 1/2-inch squares.

Bake 10 to 12 minutes or until light brown and firm. Repeat with other half dough. Store in airtight container up to 1 week.

Whole Wheat Holiday Crackers:
Roll dough 1/16-inch thick on lightly floured surface. Cut with holiday-shaped cookie cutters. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are very light brown.

Makes 10 dozen crackers
Source: Holidays: Over 100 Recipes and Ideas by Betty Crocker; 1994