Step 1

In a mixing bowl, blend butter, oil, Splenda Sweetener, and vanilla until combined. Add egg substitute, lemon juice, and zest; mix to combine.

Step 2

Add flour, cornmeal, baking powder, and nutmeg. Mix just until dough comes together; do not overmix.

Step 3

Divide dough in half. Roll each half into a log about 1” in diameter. Cover with plastic wrap and refrigerate 1–2 hours.

Step 4

Preheat oven to 325°F. Lightly grease a baking sheet.

Step 5

Remove dough from refrigerator and cut into ¼” thick slices. Place cookies on prepared baking sheet.

Step 6

Bake 8–10 minutes or until lightly browned. Cool slightly, then transfer to a wire rack to cool completely.