Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is easy, it's quick, it tastes yummy. It's appreciated by millions every day. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:

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

Steps 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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