Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. One of my favorites. This time, I’m gonna 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 current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Get 100 g sugar (1/2 cup)
3. Get 65 g gold foil-wrapped Stork margarine block (1/4 cup)
4. Take 2 tbsp light coconut milk
5. Make ready 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. Make ready 1/2 tsp ground cinnamon
9. Take 3/4 tsp baking powder
10. Prepare Zest of half a lemon (other half used in topping)
11. Take Sugar Topping
12. Prepare 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!!
13. Ready to serve and ENJOY!

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