Italian Lemon Cornmeal Cookies

Italian Lemon Cornmeal Cookies

  • Makes27 servings
  • Prep Time20 min
  • Cook Time10 min
  • Chilling Time2 hr
  • Total Time2 hr 30 min
  • Calories60
  • Made withSplenda Granulated Sweetener


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

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy60 kcal76.92%
    • Total Fat3.00 g3.85%
    • of which saturates1.50 g0.55%
    • Total Carbohydrate7.00 g2.55%
    • of which sugars0.00 g0%
    • Fibre0.00 g0%
    • Protein1.00 g2%
    • Salt0.10 g0.04%



    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.

    Made with

    Splenda Granulated Sweetener

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