Prep 25 mins
Cook 15 mins
A very nice cookie
- 2 1⁄2 large lemons
- 1⁄2 lb unsalted butter
- 1⁄4 teaspoon vanilla extract
- 2 cups sugar
- 1 teaspoon salt
- 1 egg
- 3 cups semolina
- 1 cup all-purpose flour
TO DUST THE COOKIES
- 1⁄4 cup sugar
- Using a grater, grate lemon peels, removing only the yellow part.
- Place the grated peel in a mixing bowl.
- Squeeze the lemon juice and set aside in a small bowl.
- Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy.
- Add the egg, ½ cup lemon juice and grated rind and beat until incorporated.
- Reserve any extra lemon juice for another use.
- Decrease speed to slow and add the semolina and then the flour, beating until just incorporated.
- Turn the dough onto a marble or wooden work surface and divide it into 2 balls.
- Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
- When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.
- Preheat oven to 325°F.
- Working on a marble or wooden surface, unwrap the dough log and cut into rounds about ½-inch thick.
- Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin.
- Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes.
- Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly.
- Remove from the oven and let cool.
- The cookies will harden as they cool.
Made these for a lactose-intolerant little girl! I used 2 cups semolina and 2 cups flour as I ran out of semolina mid-way. The cookies came out picture-perfect with lovely lemon flavor that intensified as they sat in air-tight container on counter. I live in a humid climate and these cookies were in perfect condition for 2 weeks! Great for tea parties and afternoon snack.