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Italian Lemon Cornmeal Cookies

Rated as 3.67 out of 5 Stars

"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."
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Ingredients

1 h 30 m servings 58 cals
Original recipe yields 27 servings (4 1/2 dozen)

Directions

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  1. Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
  2. Blend together butter, SPLENDA(R) 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.

Footnotes

  • Note
  • Serving Size: 2 cookies

Nutrition Facts


Per Serving: 58 calories; 3 g fat; 6.9 g carbohydrates; 1.1 g protein; 4 mg cholesterol; 51 mg sodium. Full nutrition

Reviews

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Yummy! My husband is diabetic and absolutely loved this recipe. The cornmeal gives a nice texture and flavor. Will definitely make these again.

These cookies were delicious and sophisticated.

These are absolutely awful. I pride myself on my cookies and love to share with those at work, but I wouldn't even let these leave the house. They have a horrible after taste and the lemon jui...