I'm really waffling about how to rate these cookies. The recipe works very well indeed and is very accepting of Splenda in place of the sugar. They are crispy on the outside and soft inside. I think whats holding me up is that (to me) they are more like small bits of cornbread than cookies. The lemon is faint and more may have helped. I was expecting them to spread flat as the batter is on the thin side and be all crispy. They are more like wee pillows. If you enjoy sweetened corn bread I think that you'll enjoy this recipe. Made for Photo Tag.