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

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. One of my favorites. 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 well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Take Cookie Dough
  2. Make ready 100 g sugar (1/2 cup)
  3. Prepare 65 g gold foil-wrapped Stork margarine block (1/4 cup)
  4. Take 2 tbsp light coconut milk
  5. Prepare 1/2 tsp vanilla extract
  6. Make ready 65 g plain / gluten-free flour (1/2 cup)
  7. Prepare 35 g cornmeal / fine polenta (1/4 cup)
  8. Take 1/2 tsp ground cinnamon
  9. Make ready 3/4 tsp baking powder
  10. Take Zest of half a lemon (other half used in topping)
  11. Take Sugar Topping
  12. Get 50 g sugar (1/4 cup)
  13. Get Zest of half a lemon
  14. Get 1/2 tsp ground cinnamon
Instructions 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!!

So that’s going to wrap it up for this exceptional food vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!