Semolina Butter Cookies
Yield
2 dozenPrep
15 minCook
40 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
durum semolina flour
coarse, grinded |
|
| ½ | cup |
cake flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
ghee (clarified butter)
|
|
| ⅔ | cup |
powdered sugar
|
|
| 1 | teaspoon |
orange zest
chopped |
|
| 1 | x |
almonds
whole, blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
durum semolina flour
coarse, grinded |
|
| 118 | ml |
cake flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
ghee (clarified butter)
|
|
| 158 | ml |
powdered sugar
|
|
| 5 | ml |
orange zest
chopped |
|
| 1 | x |
almonds
whole, blanched |
*
|
Directions
Sift the semolina, cake, and all-purpose flours into a small bowl and set aside.
Beat the butter in a medium bowl at medium speed until white, light and fluffy.
The more you beat, the lighter the cookie.
Gradually sprinkle in the sugar and zest.
Continue to beat for 2 minutes.
Remove from the mixer and gradually fold in the flours.
The dough will be quite soft; refrigerate for 10 minutes.
Preheat oven to 275℉ (140℃).
Shape dough into diamond-shaped cakes about 1-inch wide and ½-inch thick.
Place on an ungreased cookie sheet about ½-inch apart.
Place an almond on the top of each cookie and bake for 35 to 40 minutes.
They will be very fragile, so allow them to cool for 1 hour on the tray.
