Lemon Surprise Cookies (Vegan and Gluten frre)

At the last moment, Emily and I decided to we wanted to make up a gluten-free and vegan cookie with ingredients I had in my house. We adapted my Rosquillas recipe to make Lemon Surprises.

Ingredients:

• 1 cup instant corn masa (also called masa harina flour - this is NOT corn meal)
  
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons coconut oil at room temperature (56 gr)
  
• 3/8 cup granulated sugar
• zest from 1/2 of a lemon
  
• juice of 1/2 a lemon, plus water to make up 1/4 cup lemon water
  
• assorted sprinkles

Instructions:

1. Preheat oven to 350 F. Spray line 15 or so cupcake tins with cupcake papers, or spray well with cooking spray.
   
2. In a medium bowl, whisk together the masa harina flour, baking powder, and salt.
3. Add the granulated sugar to the coconut oil in a slow, steady stream, continuing to beat until the mixture is well blended and creamy.
4. To the coconut oil mix, add the water, alternating with blended dry ingredients. 
5. Beat the mixture with the paddle attachment of the electric food mixer until a uniform dough is formed.
6. Scoop up a flat large cookies scoop of dough and press it into a cupcake pan well. Repeat this process until all dough is used up.
7. Sprinkle dough with colored sprinkles.
   
8. Place the pan on the middle rack of the oven and bake until cooked through and lightly browned on the bottom and around the edges, 20-25 minutes.
9. Transfer them at once to wire racks to cool completely.

Carole's Notes:

This makes about 15 cookies. 

My version was a little crunchy - I used a fine corn meal instead of masa harina this time. (I also did not have enough coconut oil, so subbed in some vegetable oil.)
Oops! They still turned out tasty with a light lemon flavor.