Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1-1/2 tb Lemon juice
1/2 tb Grated lemon zest
1/2 c Sugar
8 tb (1 stick) butter or
Margarine, softened
1 Egg, lightly beaten
2 c All-purpose or pastry flour
1/3 c Unsweetened coconut, grated
1 t Baking powder
1/8 ts Salt
"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.
