Name: Italian Lemon Cornmeal Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Ingredients: 112 g light butter; 2 tablespoons vegetable oil; 1 tablespoon vanilla extract; 60 ml egg substitute; 3 tablespoons lemon juice; 1 tablespoon grated lemon zest; 180 g all-purpose flour; 30 g cornmeal; 1 teaspoon baking powder; ⅛ teaspoon nutmeg; 18 g SPLENDA® Granulated

Italian Lemon Cornmeal Cookies

Makes27 servings
Prep Time20 min
Cook Time10 min
Chilling Time2 hr
Total Time2 hr 30 min
Calories60
Made withSplenda Granulated Sweetener

Ingredients

112 g light butter
2 tablespoons vegetable oil
1 tablespoon vanilla extract
60 ml egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
180 g all-purpose flour
30 g cornmeal
1 teaspoon baking powder
⅛ teaspoon nutmeg
18 g SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy60 kcal76.92%
Total Fat3.00 g3.85%
of which saturates1.50 g0.55%
Total Carbohydrate7.00 g2.55%
of which sugars0.00 g0%
Fibre0.00 g0%
Protein1.00 g2%
Salt0.10 g0.04%

Instructions

1

Preheat oven to 165°C. Lightly oil a cookie sheet and set aside.

2

Blend butter, SPLENDA^® Granulated, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix until just combined. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over-mix.

3

Remove dough from bowl and divide in half. Roll each half into a log approximately 1 inch thick in diameter. Cover with plastic wrap and freeze 1 – 2 hours, until dough chills and becomes firm.

4

Remove dough from freezer, unwrap and cut each log into slices approximately ¼ inch thick. Place slices on prepared cookie sheet.

5

Bake in a preheated 165°C oven 8 – 10 minutes or until lightly browned.

Made with