Recipe: Perfect 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 cook it.

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

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

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