Lemon Semolina Cookies Recipes

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MOROCCAN SEMOLINA AND ALMOND COOKIES



Moroccan Semolina and Almond Cookies image

Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a gentle flavor and scent. If you don't have almond flour, make your own by pulsing blanched almond slices in a food processor until they're finely ground. Just don't over-process, or you'll wind up with almond butter. And if you're not a fan of orange blossom water, you can leave it out, or substitute rose water.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield About 3 dozen cookies

Number Of Ingredients 11

1 3/4 cup plus 2 tablespoons/294 grams semolina flour
2 cups/200 grams almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3/4 cup/150 grams granulated sugar
1 lemon
2 large eggs, at room temperature
1/4 cup/60 milliliters flavorless oil, such as canola
1 teaspoon pure vanilla extract
1 teaspoon orange blossom water (optional)
Confectioners' sugar, for dredging

Steps:

  • Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.
  • In a bowl, whisk together semolina, almond flour, baking powder and salt.
  • Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.
  • Sift some confectioners' sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.
  • Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

Lemon Shortbread Cookies Recipe creates the most amazing melt in your mouth buttery sweet cookie with a luscious lemon flavor. These cookies are perfect for everything from Holidays to special occasions or just simply as a treat for lemon lovers.

Provided by Heather

Categories     Dessert

Time 40m

Number Of Ingredients 8

2 lg lemons zested
3/4 lb unsalted butter (*room temperature )
1 cup granulated sugar
1 tsp lemon extract
3 1/2 cups all-purpose flour (*see notes above one how to measure)
1/4 tsp salt
1 lg lemon zested
1/4 cup Sparkling Sugar

Steps:

  • Using a stand mixer with paddle attachment mix together softened butter with zest of 2 lemons making sure to scrape down sides halfway through mixing.
  • Mix granulated sugar with butter just until combined and then mix in lemon extract.
  • Sift together flour and salt. With stand mixer turned off, add all of the flour mixture and mix on the lowest speed until dough just comes together, about 2 mins.
  • Place dough on lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 30 mins.
  • Preheat oven to 350℉. Zest 3rd lemon and mix with sparkling sugar.
  • Roll chilled dough into 1/2 inch thickness and form into a rectangle as best as possible. Using a sharp knife cut cookies into 1 inch by 3 inch rectangles.
  • Using a spatula place cookies on 2 ungreased cookie sheets. Evenly sprinkle each cookie with sparkling sugar mixture.
  • Bake for 20-25 mins or until corners turn a light golden brown, making sure to turn cookie trays halfway through baking. Let cookies cool on cookie sheets.

Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 6 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

LEMON SEMOLINA COOKIES



Lemon semolina cookies image

Make and share this Lemon semolina cookies recipe from Food.com.

Provided by Poppy

Categories     Dessert

Time 40m

Yield 30 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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 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 325°F.
  • 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 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 harden as they cool.

Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 4, Cholesterol 23.3, Sodium 81.2, Carbohydrate 31.3, Fiber 1.2, Sugar 15, Protein 2.9

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