Simple Way to Make Super Quick Homemade Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Any-night-of-the-week Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF estimated approx 30 minutes.

To begin with this particular recipe, we must prepare a few components. 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.

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 warming glow from cinnamon and the tangy lemon. Winter flavours into Spring!

Ingredients and spices that need to be Get to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:

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

Instructions 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!!

While that is in no way the end all be all guide to cooking easy and quick lunches it is good food for thought. The expectation is that will get your creative juices flowing so you are able to prepare excellent lunches for your family without the need to perform too horribly much heavy cooking through the process.

So that's going to wrap this up with this special food Recipe of Award-winning Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!