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

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

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 achieve it.

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

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

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

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!!.