Italian Lemon Cornmeal Cookies

27 servings, ready in 2 hours and 30 minutes

Learn now how to make Italian Lemon Cornmeal Cookies! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Preparation time: 20 minutes plus 2 hours freezing time
Cooking time: 10 minutes

Method

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

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.

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.

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

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

 

Ingredients

  • 112g light butter
  • 2 tbsp vegetable oil
  • 18g SPLENDA® Sugar Alternative, Granulated
  • 1 tbsp vanilla extract
  • 60ml egg substitute
  • 3 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • 180g all-purpose flour
  • 30g cornmeal
  • 1 tsp baking powder
  • ⅛ tsp nutmeg

Nutrition information

per serving
Energy 60kcal
Fat 3.00g
of which saturates 1.50g
Carbohydrate 7.0g
of which sugars 0.00g
Fibre 0.00g
Protein 1.00g
Salt 0.10g

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