LEMON-CORNMEAL ICEBOX COOKIES

 

This is not just another cookie I love, it is my personal favorite!  When I get ready to make cookies, I make a batch of this dough first and then freeze it while I go about another one or two kinds of cookies.  By the time I have finished mixing and baking the other cookies, this dough is hard enough to slice and bake.

 

¾ cup all purpose flour – stir up the flour bin before you measure out the flour

¼ cup yellow cornmeal -- a medium grind

¼ teaspoon baking soda

1/8 teaspoon salt

4 tablespoons light butter, softened

½ cup Splenda

¼ cup granulated white sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 teaspoon pure lemon extract

1/8 cup egg beaters or 1 large egg white

cook spray

 

Combine the dry ingredients in a bowl and set aside.  Beat the light butter until fluffy and light colored, gradually add the sugar while beating till sugar is dissolved, then add the Splenda and beat till combined well.

 

Add the lemon rind, vanilla, lemon and egg white and beat well.  Add the flour mixture and stir with a wooden spoon until well-blended.

 

Place the dough on waxed paper and roll it up, so it is a 6” log.  Screw tight the ends and place in freezer or about 2/3 hours.

 

Preheat oven to 350F.

 

Cut the log into ¼” slices.   About 24 of them.  Place on a prepared baking sheet and bake for 8 – 10 ins.  Remove from pan and cool completely on wire racks.

 

Of course I don’t make only one batch.  I love these cookies.  24 cookies would be done before dinner!  They are scrumptious.