Lemon-coconut wafers

 
                            LEMON-COCONUT WAFERS
 
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : 
   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.
  
 
 
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