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.

Italian Lemon Cornmeal Cookies

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

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 approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
5. Remove dough from freezer, unwrap and cut into slices approximately ¼ inch thick. Place cookies on prepared cookie sheet.
   Bake in a preheated 325°F (160°C) oven 8 to 10 minutes or until lightly browned.

Makes 27 servings.
Preparation Time: 20 Minutes
Total Time: 1 Hour 30 Minutes

Nutrition Information Per Serving (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 www.splenda.com.