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Italian Lemon Cornmeal Cookies

Name: Italian Lemon Cornmeal Cookies
Prep time: 10 min
Total time: 1 h 40 min
Cuisine: Cookies
Ingredients: ½ cup light butter, softened; 2 tablespoons vegetable oil; ¾ cup Splenda® Granulated Sweetener; 1 tablespoon vanilla extract; ¼ cup egg substitute; 3 tablespoons lemon juice; 1 tablespoon grated lemon zest; 1 ½ cups all-purpose flour; ¼ cup cornmeal; 1 teaspoon baking powder; ⅛ teaspoon ground nutmeg

Makes 27 cookies Kilojoules 251.04 Prep Time 10 minutes Total Time 1 hour, 40 minutes Made with Splenda® Original Sweetener

Ingredients

½ cup light butter, softened

2 tablespoons vegetable oil

¾ cup Splenda® Granulated Sweetener

1 tablespoon vanilla extract

¼ cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 ½ cups all-purpose flour

¼ cup cornmeal

1 teaspoon baking powder

⅛ teaspoon ground nutmeg

Nutrition Info Per Serving

Serving Size: 2 cookies

Energy	60
Protein	1g
Total Fat	3g
- of which saturates	1.5g
Cholesterol	5mg
Carbohydrate	7g
- of which sugars	0g
Dietary Fibre	0g
Sodium	45mg

Instructions

In a mixing bowl, blend butter, oil, Splenda Sweetener, and vanilla until combined. Add egg substitute, lemon juice, and zest; mix to combine.
Add flour, cornmeal, baking powder, and nutmeg. Mix just until dough comes together; do not overmix.
Divide dough in half. Roll each half into a log about 1” in diameter. Cover with plastic wrap and refrigerate 1–2 hours.
Preheat oven to 325°F. Lightly grease a baking sheet.
Remove dough from refrigerator and cut into ¼” thick slices. Place cookies on prepared baking sheet.
Bake 8–10 minutes or until lightly browned. Cool slightly, then transfer to a wire rack to cool completely.