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SPLENDA®
 

Italian Lemon Cornmeal Cookies

These delicate lemon cookies have an excellent flavor, and the cornmeal gives them an interesting texture. They are great for adding variety to a cookie tray.

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  • Serves: 27
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 1 Hour 30 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 27

Serving Size: 2 cookies

Amount Per Serving
 
Calories:
60 
Calories from Fat:
25 
Total Fat:
3g 
Saturated Fat:
1.5g 
Cholesterol:
< 5mg 
Sodium:
45mg 
Total Carbs:
7g 
Dietary Fiber:
0g 
Sugars:
0g 
Protein:
1g 

DIRECTIONS

  1. Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

  2. Blend together butter, SPLENDA® Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. 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 approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

  4. Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

  5. Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

INGREDIENTS

  • 1/2 cup light butter
  • 2 tablespoons vegetable oil
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon vanilla extract
  • 1/4 cup egg substitute
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg

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