Currant and Cornmeal Tea Cookies

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Currant and Cornmeal Tea Cookies

1/2 cup light butter

1/4 cup unsalted butter

2/3 cup SPLENDA® Granular

1 tablespoon vanilla extract

1/4 cup egg substitute

1 tablespoon McCormick Gourmet Collection Orange Peel

1/4 cup cornmeal

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon McCormick ground nutmeg

1/2 teaspoon McCormick Gourmet Collection Saigon Cinnamon

1/2 cup currants

 

 

 

 

 

Preheat oven to 325°F. Lightly oil a cookie sheet and set aside.

Blend together butters, SPLENDA® Granular and vanilla in a medium

sized mixing bowl. Blend until butter is softened. Add egg substitute

and zest. Mix briefly. Add cornmeal, flour, baking powder, cinnamon

and nutmeg. Mix using low speed (or by hand) briefly, until dough is

formed. Add currants. Do Not over mix.

Remove dough from bowl and divide in half. Roll each half into a log

approximately 1-inch thick in circumference. Cover with plastic wrap

and freeze approximately 1 hour, allowing dough to chill.

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°F oven 8 to 10 minutes or until lightly

browned

Makes 4 1/2 dozen cookies (4 cookies per serving).

 

Nutrients Per Serving:

Total Calories 120, Calories from Fat 63, Total Fat 3.4 g, Saturated

Fat 7 g, Cholesterol 20 mg, Sodium 90 mg, Total Carbohydrate 12 g,

Dietary Fiber 0 g, Sugars 0 g, Protein 2 g.

 

Dietary Exchanges: 1 carbohydrate, 1 fat.

 

Recipe courtesy of Splenda, Inc.

Formatted by Chupa Babi in MC: 12.16.06

 

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