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

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Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must 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 can achieve that.

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

Taking my best sugar cookie recipe and subbing some of the flour My very best sugar cookie recipe kissed with cornmeal and lime. Just made them and they are delicious! I didn't have a lime or lemon but added a splash of oj which. cinnamon, egg, cinnamon, brown sugar, butter, wheat flour. Ginger and Cinnamon CookiesReceitas Da Felicidade!

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!!

Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy. Hard truth: These slightly crunchy cookies are irresistible. They taste like the best breakfast cereal ever. Get the recipe on Food & Wine.

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