How to Cook 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. Great recipe for Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF. This cookie recipe is adapted from a Native American Corn Cookie recipe, traditionally made in the Springtime to celebrate nature, rebirth and the Suns new energy. It's a very flavoursome sugar cookie with the.

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF He had a dislike of the texture of fresh pineapple but he's actually asking for it now so that's another thing to add to the grocery list! See recipes for Maize and shrimp salad, 🥒🍞Jalapeno Cornmeal Bread 🍞🥒 too. Pear Breakfast Granola Cookies; Peanut Butter Granola Cookies Cooking Guides. 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.

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

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

Find thousands of tested recipes, menus, cooking shortcuts, dinner ideas, family meals, and more at Chef-Sheren. GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. You can use jam in the bases.

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

  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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