Hello everybody, it is Brad, welcome to my recipe site. 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. For mine, I am going to make it a bit unique. This will be really delicious.
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Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting These decorated Lemon Sugar Cookies are so easy to make and perfect for a summer party ! They taste delicious with a hint of lemon on the cookies and icing.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Prepare Cookie Dough
- Prepare 100 g sugar (1/2 cup)
- Get 65 g gold foil-wrapped Stork margarine block (1/4 cup)
- Get 2 tbsp light coconut milk
- Make ready 1/2 tsp vanilla extract
- Take 65 g plain / gluten-free flour (1/2 cup)
- Prepare 35 g cornmeal / fine polenta (1/4 cup)
- Take 1/2 tsp ground cinnamon
- Get 3/4 tsp baking powder
- Get Zest of half a lemon (other half used in topping)
- Make ready Sugar Topping
- Get 50 g sugar (1/4 cup)
- Get Zest of half a lemon
- Prepare 1/2 tsp ground cinnamon
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. These cinnamon cookies are given a hint of citrus with the addition of lemon zest. I'll consider it that I'm ahead of the game, because now I have a batch of cinnamon-sugar all mixed up and ready to go for the next time I make these or maybe to sprinkle on muffins!
Instructions to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
- 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!!
They could be made with margarine, but are MUCH better made with BUTTER. Mix softened BUTTER and sugar until creamy. Add the egg and vanilla and beat You'LL also love. Combine flour, cinnamon, baking powder, lemon peel and salt. Roll in cinnamon sugar to coat.
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