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Italian Lemon Cornmeal Cookies

Italian Lemon Cornmeal Cookies

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Makes 27 cookies Calories 60 Prep Time 10 minutes Total Time 1 hour, 40 minutes Made with Splenda® Original Sweetener


  1. In a mixing bowl, blend butter, oil, Splenda Sweetener, and vanilla until combined. Add egg substitute, lemon juice, and zest; mix to combine.
  2. Add flour, cornmeal, baking powder, and nutmeg. Mix just until dough comes together; do not overmix.
  3. Divide dough in half. Roll each half into a log about 1” in diameter. Cover with plastic wrap and refrigerate 1–2 hours.
  4. Preheat oven to 325°F. Lightly grease a baking sheet.
  5. Remove dough from refrigerator and cut into ¼” thick slices. Place cookies on prepared baking sheet.
  6. Bake 8–10 minutes or until lightly browned. Cool slightly, then transfer to a wire rack to cool completely.

Nutrition Info Per Serving

Serving Size: 2 cookies

Calories 60
Total Fat 3g
Saturated Fat 1.5g
Cholesterol 5mg
Sodium 45mg
Total Carbs 7g
Dietary Fiber 0g
Sugars 0g
Protein 1g