Lemon Semolina Cookies

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 2 1/2 large lemons
• 1/2 lb unsalted butter
• 1/4 teaspoon vanilla extract
• 2 cups sugar
• 1 teaspoon salt
• 1 egg
• 3 cups semolina
• 1 cup all-purpose flour
• 1/4 cup sugar

Recipe

• 1 using a grater, grate lemon peels, removing only the yellow part.
• 2 place the grated peel in a mixing bowl.
• 3 squeeze the lemon juice and set aside in a small bowl.
• 4 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.
• 5 add the egg, â½ cup lemon juice and grated rind and beat until incorporated.
• 6 reserve any extra lemon juice for another use.
• 7 decrease speed to slow and add the semolina and then the flour, beating until just incorporated.
• 8 turn the dough onto a marble or wooden work surface and divide it into 2 balls.
• 9 wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
• 10 when chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.
• 11 preheat oven to 325°f.
• 12 working on a marble or wooden surface, unwrap the dough log and cut into rounds about â½-inch thick.
• 13 sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin.
• 14 place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes.
• 15 bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly.
• 16 remove from the oven and let cool.
• 17 the cookies will harden as they cool.