Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:

1. Get Cookie Dough
2. Take 100 g sugar (1/2 cup)
3. Make ready 65 g gold foil-wrapped Stork margarine block (1/4 cup)
4. Take 2 tbsp light coconut milk
5. Take 1/2 tsp vanilla extract
6. Take 65 g plain / gluten-free flour (1/2 cup)
7. Take 35 g cornmeal / fine polenta (1/4 cup)
8. Get 1/2 tsp ground cinnamon
9. Make ready 3/4 tsp baking powder
10. Make ready Zest of half a lemon (other half used in topping)
11. Get Sugar Topping
12. Prepare 50 g sugar (1/4 cup)
13. Take Zest of half a lemon
14. Take 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!!
13. Ready to serve and ENJOY!

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