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)
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