Low-fat and low-sugar cornmeal tea cookies
with currants.
Currant and Cornmeal
Tea Cookies
- 1/2 cup light butter
1/4 cup unsalted butter
2/3 cup SPLENDA® Granular
1 tablespoon vanilla extract
1/4 cup egg substitute
1 tablespoon McCormick Gourmet Collection Orange Peel
1/4 cup cornmeal
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon McCormick ground nutmeg
1/2 teaspoon McCormick Gourmet Collection Saigon Cinnamon
1/2 cup currants
- Preheat oven to 325°F (160°C). Lightly
oil a cookie sheet and set aside.
- Blend together butters, SPLENDA® Granular
and vanilla in a medium sized mixing bowl. Blend until butter
is softened. Add egg substitute and zest. Mix briefly. Add cornmeal,
flour, baking powder, cinnamon and nutmeg. Mix using low speed
(or by hand) briefly, until dough is formed. Add currants. Do
Not over mix.
- Remove dough from bowl and divide in half.
Roll each half into a log approximately 1-inch thick in circumference.
Cover with plastic wrap and freeze approximately 1 hour, allowing
dough to chill.
- Remove dough from freezer, unwrap and
cut into slices approximately 1/4-inch thick. Place cookies on
prepared cookie sheet.
- Bake in a preheated 325°F oven 8 to
10 minutes or until lightly browned
Makes 4 1/2 dozen cookies (4 cookies per
serving).
Nutrients Per Serving: Total Calories 120,
Calories from Fat 63, Total Fat 3.4 g, Saturated Fat 7 g, Cholesterol
20 mg, Sodium 90 mg, Total Carbohydrate 12 g, Dietary Fiber 0
g, Sugars 0 g, Protein 2 g.
Dietary Exchanges: 1 carbohydrate, 1 fat.
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 www.splenda.com.
