Italian Lemon Cookies

Ingredients

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

Directions

1. Preheat oven to 325 degrees F. 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. 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.
3. 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.
4. Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
5. Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Recipe Yield: Yield: 27 ServingsServing Size: 2 cookies

Source: Splenda
Recipe and image appear courtesy of Splenda.