LEMONY SEMOLINA COOKIES
Steps:
- 1. In a medium bowl, whisk together the all-purpose flour, semolina, baking powder, baking soda, and salt and set aside. 2. Cream together the butter, olive oil, and 1 cup sugar on medium speed until very light and fluffy. Beat in the egg and the egg yolk, followed by the lemon zest and juice, limoncello, and vanilla extract, scraping down the sides of the bowl after each addition. 3. On low speed, beat the dry ingredients into the wet ingredients to make a soft dough. Remove the dough from the bowl, flatten it into a disk, wrap it in plastic, and chill until it is firm enough to roll, about 1 hour. 4. Preheat the oven to 325 F. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment. 5. Place the additional granulated sugar in a small bowl. With lightly floured fingers, break off teaspoonfuls of dough and roll them into 1-inch balls. Roll each ball in the granulated sugar to coat evenly. Place the cookies on the baking sheets, evenly spacing them 1 inch apart. 6. Bake the cookies until they have collapsed and are crinkled and pale golden brown, 14 to 15 minutes, rotating the sheets 180 degrees halfway through the baking time to ensure even browning. Allow the cookies to cool for 1 or 2 minutes on the baking sheets, then use a spatula to transfer them gently onto wire racks to cool completely. 7. The cookies can be stored in an airtight container, layered with parchment paper, in a cool, dry place for up to 4 days
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