Lemon semolina cookies

Yield: 84 servings

Measure Ingredient
2 larges Lemons
½ pounds Unsalted butter
¼ teaspoon Vanilla extract
2 cups Sugar
1 teaspoon Salt
1 Egg
3 cups Semolina
1 cup All-purpose flour
¼ cup Sugar
TO DUST THE COOKIES-----

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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 j

PREHEAT OVEN TO 325F. 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 The cookies will be chewy at first, but will harden as they cool.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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