LEMON SEMOLINA COOKIES
Make and share this Lemon semolina cookies recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 4, Cholesterol 23.3, Sodium 81.2, Carbohydrate 31.3, Fiber 1.2, Sugar 15, Protein 2.9
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