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Categories:
margarine flour cornmeal sugar egg whites lemon zest vanilla salt Cinnamon Ground hazelnuts raspberries
Viewed: 32 - Published at: 7 years agoIngredients
- 1/4 cup margarine
- 3/4 cup flour, all-purpose
- 1/4 cup cornmeal
- 1/4 cup sugar
- 1 each egg whites
- 1/4 teaspoon lemon zest finely shredded
- 1/4 teaspoon vanilla extract
- 18 teaspoon salt
- 18 teaspoon cinnamon ground
- 2 tablespoons hazelnuts (filberts) finely chopped
- 1 x raspberries optional
Method
- 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 until 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 375F (190C) oven about 10 minutes or until bottoms are golden.
- Remove cookies from baking sheet; cool on a wire rack.
- Serve with fresh raspberries, if desired.
