Hello everybody, it's Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something which I have loved my entire life. They're nice and they look wonderful.

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

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