Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Italian Lemon Cornmeal Cookies

No recipe image available.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.

Recipe Ingredients:

1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda® Granulated No Calorie Sweetener
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

Cooking Directions:

  1. Preheat oven to 325°F (160°C). Lightly oil a cookie sheet and set aside.
  2. 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.
  3. 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.
  4. 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 to 2 hours, allowing dough to chill and become firm.
  5. Remove dough from freezer, unwrap and cut into slices approximately 1/4-inch thick. Place cookies on prepared cookie sheet.
  6. Bake in a preheated 325°F (160°C) oven 8 to 10 minutes or until lightly browned.

Makes 27 cookies.

Nutritional Information Per Serving (1/27 of recipe; 1 cookie): Calories 60 | Calories from Fat 25 | Fat 3.0g (sat 1.5g) | Cholesterol 5mg | Sodium 45mg | Carbohydrates 7g | Fiber 0g | Sugars 0g | Protein 1g.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at