INGREDIENTS

INSTRUCTIONS

"These delicate crackers never fail to attract a crowd. Fresh lemon
zest is the secret to their popularity. Perfect party fare or dessert
crackers, these treats are not too sweet, and they go well with a
fresh pot of tea in the afternoon. You will bake these crackers again
and again. 325~F. 12 to 15 minutes Preheat the oven to 325~F.  To
prepare the zest, lightly grate the outer peel of the lemon  against
the fine grate of a cheese grater. Use only the colored part  of the
rind; the underlying white portion is bitter. You should have  about
1/2 Tablespoon zest for this recipe. Squeeze the lemon for its  juice;
you should have about 1-1/2 Tablespoons.  In a large bowl or in the
food processor, cream the butter and sugar  together. Add the egg, the
lemon juice, and the lemon zest. In another  bowl, combine the flour,
coconut, baking powder, and salt.  Add the flour mixture to the butter
mixture and blend to form a dough  that will hold together in a
cohesive ball. Divide the dough into 2  portions for rolling. On a
floured surface or pastry cloth, roll  thin, at most 1/8 inch. Cut out
individual crackers about 2 inches  across with a cookie cutter, juice
can, or knife and arrange on a  lightly greased or parchment-lined
baking sheet.  Prick each cracker all the way through 2 or 3 times with
the tines of  a fork. Bake for 10 minutes. Turn the crackers over and
bake another  2 to 5 minutes, depending on the thickness, or until just
very  lightly browned. Cool the crackers on a rack. Yield: 75-80.
VARIATIONS: Try substituting orange zest and orange juice for the
lemon. If absolutely necessary, you can substitute dried ground lemon
peel. The result will not be as fresh and tasty, however.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”