Lemon semolina cookies
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Lemon semolina cookies
  Lemon    Cookies  
Last updated 6/12/2012 1:22:04 AM. Recipe ID 54538. Report a problem with this recipe.
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      Title: Lemon semolina cookies
 Categories: Cookies
      Yield: 84 Servings
 
      2 lg Lemons
    1/2 lb Unsalted butter
    1/4 ts Vanilla extract
      2 c  Sugar
      1 ts Salt
      1    Egg
      3 c  Semolina
      1 c  All-purpose flour

MMMMM--------------------TO DUST THE COOKIES-------------------------
    1/4 c  Sugar
 
  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, 1/2 cup
  lemon juice and grated rind and beat until incorporated. Reserve any
  extra lemon juice for another use. Decrease speed to slow and add the
  semolina and then the flour, beating until just incorporated. Turn
  the dough onto a marble or wooden work surface and divide it into 2
  balls. Wrap in plastic wrap and place in the refrigerator to chill
  for 1 hour. When chilled, remove from the refrigerator and roll each
  ball into a log 2-inches in diameter. PREHEAT OVEN TO 325F. Working
  on a marble or wooden surface, unwrap the dough log and cut into
  rounds about 1/2-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 sheet and chill in the refrigerator until
  firm, about 10 minutes. Bake the cookies on the middle rack of an
  oven for about 10 minutes, or until the surface starts to crack
  slightly. Remove from the oven and let cool. The cookies will be
  chewy at first, but will harden as they cool.
 




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Recipe ID 54538 (Apr 03, 2005)

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