Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF
Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Get Cookie Dough
  2. Make ready 100 g sugar (1/2 cup)
  3. Get 65 g gold foil-wrapped Stork margarine block (1/4 cup)
  4. Get 2 tbsp light coconut milk
  5. Take 1/2 tsp vanilla extract
  6. Get 65 g plain / gluten-free flour (1/2 cup)
  7. Prepare 35 g cornmeal / fine polenta (1/4 cup)
  8. Prepare 1/2 tsp ground cinnamon
  9. Get 3/4 tsp baking powder
  10. Make ready Zest of half a lemon (other half used in topping)
  11. Prepare Sugar Topping
  12. Take 50 g sugar (1/4 cup)
  13. Prepare Zest of half a lemon
  14. Get 1/2 tsp ground cinnamon
Steps to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Cream the sugar and margarine together until fluffy
  2. Mix in the milk and vanilla to loosen
  3. Combine the flour, cornmeal, cinnamon, baking powder and lemon zest
  4. Add to the creamed margarine and mix to form a soft, slightly sticky dough
  5. Put in the fridge for 2 hours to set
  6. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
  7. Mix the topping ingredients together in a bowl
  8. Flour your hands lightly and divide the well-chilled mixture into 24 small balls - it looks like not enough dough for 24 but trust me!
  9. Roll each ball in the sugar topping then place on the baking sheet
  10. Bake for 12 minutes, until turning golden on the edges
  11. Let cool and set on a wire rack and store in a lidded container for up to a week
  12. So delicious!!

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