DAIRY-FREE Lemon Cornmeal Cookies

Created With: Baking Mix - Cornbread (Wheat Free)

"I have been in a real lemon mood so I came up with two new recipes -- Lemon Cranberry Muffins and Dairy-Free Lemon Cornmeal Cookies.  I think they are both terrific!

"In the bowl of an electric mixer, cream together 2 tablespoons canola oil and 1/4 cup sugar.  Add in one whole egg and one egg white, 1 tablespoon lemon juice, and 1 teaspoon lemon zest.  Mix until incorporated.  Pour in one box of Southaven Farm Cornbread Baking Mix and mix at low speed until a sticky dough has formed.

"Using a 1-1/2 tablespoon scoop (this is a very small ice cream scoop), scoop balls of dough and place on parchment lined baking sheets.  Press down the balls with the bottom of a glass which has been moistened with water.  Sprinkle cookies with sugar.  Bake at 375 degrees for 8 minutes, rotating the sheets from top to bottom and front to back after 4 minutes.

"Transfer cookies to a wire rack and let cool.  This makes about 20 cookies which are dry (in a good way) and crumbly, kind of like biscotti.  Place cookies in layers separated by waxed paper in an airtight container and cover.  You can leave these out for a day or two, but if it's longer, you should freeze them since there are no preservatives.

"I hope you enjoy my cookies.  When I eat one, it makes me feel like I'm in Italy!"

NUTRITION INFORMATION per serving (1 of 20):
75 calories, 2 grams fat, 2 grams fiber, 12 grams carbohydrate