How to Cook Appetizing Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

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Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting I used lemon zest and extract instead of orange. Be sure to let them cool and harden a bit before removing from the pan! 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. You need of Cookie Dough.
2. Prepare 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. You need 1/2 tsp of vanilla extract.
6. Prepare 65 g of plain / gluten-free flour (1/2 cup).
7. You need 35 g of cornmeal / fine polenta (1/4 cup).
8. It's 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. It's of Sugar Topping.
12. Prepare 50 g of sugar (1/4 cup).
13. It's of Zest of half a lemon.
14. You need 1/2 tsp of 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!

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!!.

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.