Cornmeal cookies r t>

48 Servings

Ingredients

Quantity Ingredient
1 cup I Can't Believe It's Not Butter Light --Softened, *Note
1¼ cup Sugar; **Note
½ cup Egg Beaters® 99% Egg Substitute, ***Note
1 Egg
2 teaspoons Vanilla; ****Note
2⅔ cup Flour
1 cup Yellow Cornmeal
1 teaspoon Ground Nutmeg
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup Chopped Dried Bing Cherries; *****Note

Directions

*NOTE: Original recipe used 1 butter softened **NOTE: Original recipe used 1½ C sugar ***NOTE: Original recipe used 3 regular eggs ****NOTE: Original recipe used lemon extract *****NOTE: Original recipe used chopped raisins Preheat oven to 400 deg F. Mix butter and sugar until creamy. Beat in eggs and lemon extract. Mix dry ingredients; add to creamed mixture. Stir in raisins. Drop by teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake for about 10 minutes or until lightly browned. Remove from baking sheet while warm. Cool on rack.

Makes 4 dozen

I made them using cherries and vanilla since I didn't have any lemon extract in the cabinets. I decided to use the cherries instead of the raisins as it made a better flavor combination then the raisins with the vanilla.

Jeff and I thought these are great. Very quick and easy to put together and eat!!<g>

Entered into MasterCook and enjoyed for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 87⅕, Fat 1.9g, Carb 15.7g, Fib 0.4g, Pro 1.3g, Sod 65mg, CFF 20⅒%.

Recipe by: Home Cooking, 11/96 Posted to Digest eat-lf.v097.n182 by Reggie Dwork <reggie@...> on Jul 19, 1997

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