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Lemon Semolina Cookies

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Submitted by dhuster

YIELD

servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

2 2
EACH EACH LEMONS
½ 226.8
¼ 1.3
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML SUGAR
1 5
TEASPOON ML SALT
1 1
EACH EACH EGGS
3 7.1E+2
1 237
¼ 59
CUP ML SUGAR
to dust cookies

Directions

Remove the zest, and juice from at least 2 lemons to have 2 tablespoons peel and ½ cup juice. Set aside.

Cream the butter, vanilla, sugar and salt.

Add the egg, lemon juice and zest, and beat until just combined.

Reserve any extra lemon juice for another use.

Decrease the speed and add the semolina and the flour, beating until just well mixed.

Divide dough in half, forming 2 balls.

Wrap balls in plastic and chill for one hour.

Keeping dough refrigerated between steps, roll each ball into a log 10½ inches long.

It will be about 2 inches in diameter.

Set oven to 325℉ (160℃).

Cut ¼ inch slices and lay out on plastic wrap, sprinkle lightly with sugar, roll lightly with rolling pin to press in sugar (or use the bottom of a glass for this step).

Lay cookies on unbuttered baking sheet, reforming with fingers to make nice even rounds.

Chill 10 minutes or until firm.

Bake in the center of the oven about 10 minutes or until surface starts to crack slightly.

(Not big cracks like crinkle cookies get, more like a change of texture.)

Let cool some before removing from baking sheets.

They are very tender while hot. Will be chewy at first, but will harden as they cool.

* not incl. in nutrient facts Arrow up button

Comments


Su

I thinkk half the recipe is missing ie - incorporating semolina and flour etc

zhangbo

Thanks for your comment, just fixed the recipe, now the recipe is completed, enjoy recipeland.

 

 

Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 1434 31% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 614mg 26%
Total Carbohydrate 77g 77%
Dietary Fiber 7g 28%
Sugars g
Protein 43g
Vitamin A 30% Vitamin C 37%
Calcium 6% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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