Lemon ‘Crackers’ with Raspberry Spread
I have seen so many AMAZING recipes for Super Bowl parties and most of them fall into the category of appetizers. Lemon ‘Crackers’ and Raspberry Spread do not.
Crackers and dip are perfect for the big game, so are you wondering what makes my Lemon ‘Crackers’ and Raspberry Spread any different? One guess. C’mon, you can figure this out…
Because this is Desserts Required where we live by the phrase, Without desserts, life would not be as sweet!
I wanted something fun to bring to my Super Bowl party that would befit the ‘up and down’ feel of the evening. It’s not a sit-down type of festivity. Super Bowl is designed to be more of a ‘get up and grab when you want something to eat’ event.
I realized that it is easy to combine both…my love of desserts and ‘grab and go’. It was with this thought in mind that Lemon ‘Crackers’ and Raspberry Spread were created. The lemon ‘crackers’ are really delicious lemon cookies, baked to look like a cracker, of sorts. The raspberry spread is perfect over the top of the cookies.
Kind of like cheese and crackers, but so much sweeter and more decadent. I know there will be plenty of savory dishes to nosh on while rooting for your team. Now, thanks to Lemon ‘Crackers’ and Raspberry Spread, you also have a delicious dessert as well.
|Lemon 'Crackers' with Raspberry Spread|| |
- 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
- For the lemon 'crackers':
- Whisk together the flour, cornstarch and salt and set aside.
- 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.
- Transfer to a sheet of wax paper and form into a log about 2” in diameter. Refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- 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.
- Bake at 350° for 10-14 minutes or until the bottom of the cookies are a very pale brown shade.
- Cool completely.
- For the raspberry spread:
- Puree the raspberries in a food processor. Strain through a fine mesh strainer.
- 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.
- Transfer to a bowl and serve with the lemon 'crackers'.
- Betsy's tidbits:
- The thickness of the cookies may affect the time needed to bake.
- ½ cup frozen raspberries that have been thawed, pureed and strained will yield 3 tablespoons of raspberry puree.