Lemon 'Crackers' with Raspberry Spread
Author: Lemon 'Crackers' adapted from: Helen Witty, Raspberry Spread by Betsy Cohen
Prep time: 30 mins
Cook time: 14 mins
Total time: 44 mins
  • Lemon 'crackers':
  • 1 cup all purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • ½ cup confectioners sugar
  • 1 tablespoon finely grated lemon zest
  • Raspberry spread:
  • ½ cup frozen raspberries, thawed
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • ¼ teaspoon lemon zest
  1. For the lemon 'crackers':
  2. Whisk together the flour, cornstarch and salt and set aside.
  3. Place the butter, confectioners sugar and lemon rind into a large mixing bowl. Beat for 3 minutes, until the mixture is creamy. Add the dry ingredients and mix only until thoroughly blended.
  4. Transfer to a sheet of wax paper and form into a log about 2” in diameter. Refrigerate for at least 1 hour or overnight.
  5. Preheat the oven to 350°. Line a baking sheet with parchment paper.
  6. Transfer the log to a cutting board. Cut the dough into ¼“ slices and place the slices on the baking sheet. The cookies do not spread.
  7. Bake at 350° for 10-14 minutes or until the bottom of the cookies are a very pale brown shade.
  8. Cool completely.
  9. For the raspberry spread:
  10. Puree the raspberries in a food processor. Strain through a fine mesh strainer.
  11. Place the cream cheese, sugar, raspberry puree and lemon zest into a large mixing bowl. Beat until thoroughly combined, scraping down the bowl as needed.
  12. Transfer to a bowl and serve with the lemon 'crackers'.
  13. Betsy's tidbits:
  14. The thickness of the cookies may affect the time needed to bake.
  15. ½ cup frozen raspberries that have been thawed, pureed and strained will yield 3 tablespoons of raspberry puree.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-crackers-raspberry-spread