Nutrition per serving may change if servings are adjusted.
¼ cup softened butter
¼ cup sugar (see Tip)
1 teaspoon finely shredded lemon peel
½ teaspoon baking powder
½ teaspoon vanilla
⅛ teaspoon salt
2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white
1¼ cups cake flour or all-purpose flour
⅔ cup thinly sliced 2- to 3-inch pieces assorted peeled melon
⅔ cup frozen light whipped dessert topping, thawed
Fresh or dried lavender buds (optional)
To prepare Lemon Crisps: Preheat oven to 375°F. In a small bowl, beat softened butter with an electric mixer on medium speed for 30 seconds. Add sugar, lemon peel, baking powder, vanilla, and salt; beat until combined. Add refrigerated or frozen egg product, thawed, or 1 egg white; beat until combined. Using 1- ¼ cups cake flour or all-purpose flour, beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined). Shape dough into a ball. On a lightly floured surface, roll dough to 1/16 to ⅛ inch thickness. Using a 2½-inch round scalloped cutter, cut out dough. Place on ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are very lightly browned. Transfer cookies to wire racks; let cool.
To assemble dessert, place one of the Lemon Crisps on each of six dessert plates. Arrange half of the melon on Lemon Crisps on plates and top with one-third of the dessert topping. Top each with a second Lemon Crisp. Top with the remaining melon and half of the remaining dessert topping. Top each with a third Lemon Crisp. Dollop with the remaining dessert topping.
If desired, garnish with lavender buds.
Tips: We do not recommend sugar substitutes for this recipe.
Store the remaining Lemon Crisps in an airtight container at room temperature for up to 3 days or freeze for up to 6 months. For a quick-and-easy dessert, serve the Lemon Crisps plain or crumble them over plain low-fat yogurt and assorted fruit.