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’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. One of my favorites. This time, I will 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 is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. 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 can achieve it.

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