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

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We hope you got insight from reading it, now let’s go back to vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf recipe. 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 do it.

The ingredients needed to cook Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Take Cookie Dough
  2. Use sugar (1/2 cup)
  3. Use gold foil-wrapped Stork margarine block (1/4 cup)
  4. Provide light coconut milk
  5. Provide vanilla extract
  6. Provide plain / gluten-free flour (1/2 cup)
  7. Prepare cornmeal / fine polenta (1/4 cup)
  8. Use ground cinnamon
  9. Prepare baking powder
  10. You need Zest of half a lemon (other half used in topping)
  11. Prepare Sugar Topping
  12. Provide sugar (1/4 cup)
  13. Get Zest of half a lemon
  14. Provide ground cinnamon
Steps 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!!

Here is how you achieve it. Ingredients of Vickys Easter Hot Cross Scones, GF DF EF SF NF. Beat together the egg yolks, sugars, and xanthan gum until light. pumpkin bars with philadelphia cream cheese icing Beat together eggs, sugar, and oil, and pumpkin until fluffy. Pack the ice cream into a freezer-safe container. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar.

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