Yield: 40 Servings
|2¼ cup||All-purpose flour|
|⅓ cup||Slivered almonds -- chopped|
|\N \N||And toasted|
|1 teaspoon||Baking powder|
|2 tablespoons||Vegetable oil|
|3 tablespoons||Minced lemon rind|
|¼ cup||Fresh lemon juice|
|\N \N||Vegetable cooking spray|
|1 \N||Egg white -- lightly beaten|
Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended.
Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white.
Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (½-inch) slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or until dry. Cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Recipe By : Cooking Light, Jul/Aug 1994, page 122 From: Conni Marais (X3648) On Fri, Aug