Italian Lemon Cornmeal Cookies

Name: Italian Lemon Cornmeal Cookies
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 54
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking powder; 59 milliliters cornmeal; 59 milliliters egg substitute; 355 milliliters all-purpose flour; 3 Tbsps lemon juice; 1 Tbsp grated lemon zest; 118 milliliters light butter; 177 milliliters SPLENDA® No Calorie Sweetener, Granulated; 0 teaspoons nutmeg; 1 Tbsp vanilla extract; 2 Tbsps vegetable oil

Italian Lemon Cornmeal Cookies is a Mediterranean dessert. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 42 calories. This recipe serves 54. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. This recipe from Allrecipes requires lemon zest, splenda® no calorie sweetener, vanillan extract, and flour. If you like this recipe, take a look at these similar recipes: Italian Lemon Cornmeal Shortbread, Lemon-Cornmeal Cookies, and Lemon-Cornmeal Cookies.

Instructions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

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Cooking Oil

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Baking Sheet

Oven

Blend together butter, SPLENDA® Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened.

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Sweetener

Splenda

Vanilla

Butter

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Mixing Bowl

Add egg substitute, lemon juice and zest.

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Egg Substitute

Lemon Juice

Mix briefly.

Add flour, cornmeal, baking powder and nutmeg.

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Baking Powder

Cornmeal

Nutmeg

All Purpose Flour

Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

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Dough

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Hand Mixer

Remove dough from bowl and divide in half.

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Dough

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Bowl

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.

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Dough

Roll

Wrap

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Plastic Wrap

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick.

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Dough

Place cookies on prepared cookie sheet.

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Baking Sheet

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

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Oven

Equipment

Ingredients

Servings:

1teaspoon

baking powder 59milliliters

cornmeal 59milliliters

egg substitute 355milliliters

all-purpose flour 3Tbsps

lemon juice 1Tbsp

grated lemon zest 118milliliters

light butter 177milliliters

SPLENDA® No Calorie Sweetener, Granulated 0teaspoons

nutmeg 1Tbsp

vanilla extract 2Tbsps

vegetable oil

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are great choices for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "