1/4 c Margarine
3/4 c All-purpose flour
1/4 c Yellow cornmeal
1/4 c Sugar
1 Egg white
1/4 ts Lemon peel; finely shredded
1/4 ts Vanilla
1/8 ts Salt
1/8 ts Ground cinnamon
2 tb Hazelnuts; finely chopped
Fresh raspberries (optional) In a large bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, cornmeal, sugar, egg white, lemon peel, vanilla, salt, and cinnamon. Beat till thoroughly combined. Beat or stir in remaining flour. Stir in the hazelnuts. Shape the dough into 24 fingers, about 2 1/2 inches long. Place on an ungreased baking sheet. Bake in a 375 oven about 10 minutes or till bottoms are golden. Remove cookies from baking sheet; cool on a wire rack. Serve with fresh raspberries, if desired. 48 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 37 mg
sodium, 6 g carbohydrate, 0 g fiber, 1 g protein. SOURCE: BH&G Quick, Healthy, and Delicious Cooking (pg. 221) —–