Ingredients

• 1 cup finely ground yellow cornmeal
• 1-1/2 cups all-purpose white flour
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup unsalted butter (2 sticks)
• 1 cup granulated sugar
• 1/2 cup liquid low cholesterol egg substitute
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350° F.
2. Grease a baking sheet.
3. Sift the cornmeal, flour, baking powder and salt together into mixing bowl. Set aside.
4. In a separate mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg substitute and vanilla extract.
5. Add the dry ingredients to the butter mixture and beat until well blended.
6. Drop heaping teaspoons of the mixture onto the greased baking sheet in rows about 2″ apart.
7. Bake for 7 to 8 minutes until the cookies are golden brown at the edges. Transfer to a wire rack to cool.

Helpful hints

• Use of liquid egg substitute instead of eggs helps lower phosphorus in this recipe. This is important in recipes that contain baking powder, a high phosphorus ingredient necessary for many bakery items.