| 1 | Combine flour and next 3 ingredients, and set aside. |
| 2 | Combine sugar, oil, an d eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). |
| 3 | Add lemon rind and lemon juice, and beat until well blended. |
| 4 | Stir in flour mixture until well blended. |
| 5 | turn dough out onto a lightly floured surface, and divide dough into 2 equa l portions. |
| 6 | Shape each portion into an 11-inch-long roll. |
| 7 | Place cookie roll s about 2 inches apart on a large baking sheet coated with cooking spray, a nd flatten each roll to an 1-inch thickness. |
| 8 | Brush rolls with egg white. |
| 9 | bake at 350 °F for 20 minutes. |
| 10 | Remove rolls from baking sheet to a wir e rack, and let cool. |
| 11 | Slice each roll diagonally into 20 (?inch) slices. |
| 12 | Place slices on baking sheet. |
| 13 | Bake at 350 °F for 20 minutes or until d ry. |
| 14 | Cool completely on wire racks. |
| 15 | Yield: 40 cookies (serving size: 1 cooki e). |
| 16 | ~ - - - - - - - - - - - - - - - - - per serving: 57 calories; 2g fat (25% calories from fat); 1g protein; 10g c arbohydrate; 9mg cholesterol; 27mg sodium nutr. |
| 17 | Assoc. |
| 18 | : 0 0 0 0 0 0 0 800 0 0 0 |
