Lemon semolina cookies

Recipe by Poppy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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