Yield: 84 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Lemons |
| ½ pounds | Unsalted butter |
| ¼ teaspoon | Vanilla extract |
| 2 cups | Sugar |
| 1 teaspoon | Salt |
| 1 \N | Egg |
| 3 cups | Semolina |
| 1 cup | All-purpose flour |
| ¼ cup | Sugar |
| \N \N | 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 :