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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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Thus, it should be somewhat obvious that it’s easy to add healthy eating to your life.

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

The ingredients needed to cook Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Use Cookie Dough
  2. Take sugar (1/2 cup)
  3. You need 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. You need cornmeal / fine polenta (1/4 cup)
  8. Prepare ground cinnamon
  9. Use baking powder
  10. Get Zest of half a lemon (other half used in topping)
  11. Take Sugar Topping
  12. Take sugar (1/4 cup)
  13. Provide Zest of half a lemon
  14. Get 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!!

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. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. The best way to measure gluten-free flour is the "spoon & level" method.

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