Lemon Cornmeal Cookies
| Prep Time: 10 min | Serves: 36 |
| Cooking Time: 12 min | Yield: 36 cookies |
Lemon Cornmeal Cookies
Ingredients
- 1 cup White Whole Wheat
- 5 tbsp Organic 100% Whole Stone Ground Whole Grain Cornmeal, Medium Grind
- 1/2 tsp All Purpose Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Ginger Powder
- 3/4 cup Stevia
- 6 tbsp Butter Blend Stick Regular With Omega-3
- 1/4 cup Egg Substitutes
- 1 tbsp Lemon Zest
Directions
• Preheat oven to 350°.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
• Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.