Gluten Free Rolled & Cut Sweet-Corn And Soy Cookies

I have celiac sprue and I’m extremely lactose intolerant. So I have improvised a few recipes to work around my dietary needs:
from Amy E. Adrion- Steinbiss.

Ingredients:

1/2 cup (1stick) melted blue bonnet light margarine (dairy free)
separate from
1/2 cup (1stick) melted blue bonnet light margarine (dairy free)
1 cup corn mesa flour
1 cup cornstarch
1 cup sugar
1/4 cup soy milk (flavored or plain)
1 Tbsp pure vanilla extract (not imitation)

Method:

1. Preheat oven to low
2. Dissolve sugar in warm water.  Add yeast and let proof.
3. Combine dry ingredients in electric mixer bowl.
4. Mix together eggs, oil and vinegar.  Add to dry ingredients.
5. Add proofed yeast and beat on high for three minutes.
6. Stir in raisins and mixed peel.
7. Grease large muffin tins and spoon in the mixture.
8. Rise covered with a teatowell in the oven for 35-40 minutes.
9. Remove from oven and raise the temperature to 190oC.
10. With a knife blade/pastry brush dipped in rice flour and water (or piping nozzle) cut a X on top of each bun.

Brush buns with melted butter.
Bake 30 minutes.
When cooked they should sound hollow when tapped from underneath.