Italian Lemon Cookies - 19g Carbs, 1g Fiber, 7g Sugar
From: Splenda
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Servings: 27
Serving Size: 2 cookies
1/2 cup light butter
2 Tbsp vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 Tbsp vanilla extract
1/4 cup egg substitute
3 Tbsp lemon juice
1 Tbsp grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 tsp baking powder
1/8 tsp nutmeg
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
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. 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.
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.
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 degrees F oven 8-10 minutes or until lightly browned.
Servings: 27
Serving Size: 2 cookies
Nutrition per Serving: 160 Calories, 60 Calories from Fat, 7g Fat, 4g Saturated Fat, 30mg Cholesterol, 2g Protein, 55mg Sodium, 19g Carbs, 1g Dietary Fiber, 7g Sugars
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