Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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 warming glow from cinnamon and the tangy lemon. If you can't source it where you live, I have an easy homemade recipe linked below. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF.
Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
- Get Cookie Dough
- Take 100 g sugar (1/2 cup)
- Make ready 65 g gold foil-wrapped Stork margarine block (1/4 cup)
- Prepare 2 tbsp light coconut milk
- Make ready 1/2 tsp vanilla extract
- Prepare 65 g plain / gluten-free flour (1/2 cup)
- Get 35 g cornmeal / fine polenta (1/4 cup)
- Take 1/2 tsp ground cinnamon
- Make ready 3/4 tsp baking powder
- Prepare Zest of half a lemon (other half used in topping)
- Prepare Sugar Topping
- Get 50 g sugar (1/4 cup)
- Prepare Zest of half a lemon
- Get 1/2 tsp ground cinnamon
Beat until fully combined, using the paddle attachment on medium speed. Slowly add the dry ingredients to the stand mixer, mixing almost fully between each addition, until just combined. Add this to the butter and sugar mixture. Add the lemon juice to the butter and sugar mixture.
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!!
Add this to the butter and sugar mixture. Add the lemon juice to the butter and sugar mixture. Place the pecans in a shallow. Lightly spoon flour into a dry measuring cup, and level with a knife. Beat egg and vanilla extract into the butter until completely blended.
So that’s going to wrap this up with this special food vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
