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
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.
- 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
|of which saturates||1.50g|
|of which sugars||0.00g|