Sugar-free Italian lemon cornmeal cookies - 325 F

Rev. 08-Jan-2019

Recipe Ingredients

• 1/2 cup butter [original called for light butter]
• 2 tablespoons vegetable oil
• 3/4 cup = 18 packets SPLENDA No Calorie Sweetener, Granulated
• 1 tablespoon vanilla extract
• 1 egg [original called for 1/4 cup egg substitute]
• 3 tablespoons lemon juice
• 1 tablespoon lemon extract [original called for grated lemon zest]
• 1 1/2 cups all-purpose flour [I used Bob's All-purpose GF flour, plus 1 1/2 tsp Xanthan gum]
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon nutmeg

Preparation

1. Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside. [Don't do this. You don't need the oven for at least an hour.]
2. Blend together butter, SPLENDA Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. [You probably should throw in the vegetable oil they mentioned, too.] Add egg substitute [that is, 1 egg], lemon juice and zest [lemon extract her]. 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.

Adapted from https://www.splenda.com/recipes/italian-lemon-cornmeal-cookies-recipe

[Jan. 2019. Lauren Morales requested sugar-free cookies, so I made these. I used Bob's GF flour, although I don't know if the Alber's yellow cornmeal is GF.]