Hi, I’m Joana. Today, I will show you a way to make vickys cornmeal cookies w cinnamon lemon sugar recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Cornmeal Cookies w Cinnamon Lemon Sugar Recipe
Vickys Cornmeal Cookies w Cinnamon Lemon Sugar is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar is something that I have loved my whole life.
To be with this recipe, we must prepare a few ingredients. You can have vickys cornmeal cookies w cinnamon lemon sugar using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar:
- Prepare Cookie Dough
- Get 100 g sugar (1/2 cup)
- Get 65 g gold foil-wrapped Stork margarine block (1/4 cup)
- Take 2 tbsp light coconut milk
- Take 1/2 tsp vanilla extract
- Make ready 65 g plain / gluten-free flour (1/2 cup)
- Prepare 35 g cornmeal / fine polenta (1/4 cup)
- Prepare 1/2 tsp ground cinnamon
- Take 3/4 tsp baking powder
- Get Zest of half a lemon (other half used in topping)
- Get Sugar Topping
- Make ready 50 g sugar (1/4 cup)
- Take Zest of half a lemon
- Prepare 1/2 tsp ground cinnamon
Steps to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar:
- Cream the sugar and margarine together until fluffy
- Mix in the milk and vanilla to loosen
- Combine the flour, cornmeal, cinnamon, baking powder and lemon zest
- Add to the creamed margarine and mix to form a soft, slightly sticky dough
- Put in the fridge for 2 hours to set
- Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
- Mix the topping ingredients together in a bowl
- 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!
- Roll each ball in the sugar topping then place on the baking sheet
- Bake for 12 minutes, until turning golden on the edges
- Let cool and set on a wire rack and store in a lidded container for up to a week
- So delicious!!
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