Lemon Cranberry Tea Cookies

Preheat oven to 350° F (180° C). Line baking sheets with parchment paper. Finely grate peel from 1 lemon; set aside. Squeeze juice from 2 lemons (about 1/2 cup/125 mL juice). Bring lemon juice to a boil in small saucepan and continue boiling until reduced by half. Stir in 1/4 cup (60 mL) sugar until dissolved; set aside. Combine flours, nutmeg, salt and baking soda in medium bowl; set aside. Beat Becel® Buttery Taste margarine*, remaining 1/2 cup (125 mL) sugar and lemon peel until blended. Beat in egg white, yogurt and vanilla (mixture may look curdled). Stir in flour mixture just until combined. Roll dough into 1 inch (2,5 cm) balls and arrange on prepared baking sheet, about 2 inches (5 cm) apart. Press gently to flatten, then press a cranberry in centre of each. Bake, one sheet at a time, in centre of oven, until bottoms are golden brown, about 7 minutes. Remove cookies to wire rack set over a baking sheet to cool. Dip cooled cookie tops into lemon glaze. When glaze looks dry, repeat dipping. Best eaten within 1 or 2 days. Store between sheets of waxed paper in an airtight container. Great with a pot of tea or a little pick-me-up treat as the texture is almost cake-like. The yogurt and egg white in the cookie keep the fat lower than a traditional cookie. When cutting down on fat, parchment paper lets you skip the greasing of the baking sheet altogether. It is available in most supermarkets.