Italian Lemon Cornmeal Cookies:

Date Added: 29 Jan 2010
Listed in: Dessert Sweets

• ½ cup light butter


• 2 tablespoons vegetable oil


• ¾ cup SPLENDA® No Calorie Sweetener, Granulated


• 1 tablespoon vanilla extract


• ¼ cup egg substitute


• 3 tablespoons lemon juice


• 1 tablespoon grated lemon zest


• 1½ cups all-purpose flour


• ¼ cup cornmeal


• 1 teaspoon baking powder


• ⅛ teaspoon nutmeg

Preparation Time 20 min | Cooking Time 10 min:
4½ dozen servings | 60 Calories | 1g Protein | 7g Carbohydrates | 3g Fat

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.

• Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.



• Blend together butter, SPLENDA® Granulated Sweetener, 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 ¼ inch thick. Place cookies on prepared cookie sheet.


• Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

This recipe currently has 0 comments. Add your own comment in the right hand menu.

	The Journey is an online support group for WLS patients and those seeking information about weight loss surgery. Whether you are pre- or post-op, Join Our WLS Support Community today. We will be happy to welcome you into our growing Community!