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.
INGREDIENTS (for 2 servings):
- 1/2 cup light butter
- 2 tablespoons vegetable oil
- 3/4 cup SPLENDA® No Calorie Sweetener, Granular
- 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
PREHEAT oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
BLEND together butter, SPLENDA® Granular, 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.
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.
REMOVE dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
BAKE in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
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