Lemony Semolina Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

More about "lemony semolina cookies recipes"

LEMON SEMOLINA COOKIES - BIGOVEN
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 …
From bigoven.com


LEMON SEMOLINA BISCUITS - THE SYDNEY MORNING HERALD
Oct 18, 2011 Ingredients. 200g plain flour. 100g semolina. 1 tsp baking powder. 1/2 tsp bicarbonate of soda (baking soda) Pinch salt. 110g unsalted butter. 2 tbsp extra virgin olive oil. 200g sugar.
From smh.com.au


LEMON-SEMOLINA COOKIES | PERFECT COMPANY
Dredged in sugar and baked to have a crisp edge and moist chewy center, this cookie falls into the snickerdoodle category. The delightful lemon flavor pairs perfectly with coffee or espresso.
From makeitperfectly.com


LEMON SEMOLINA COOKIES RECIPE | RECIPELAND
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 …
From recipeland.com


SIMPLE SOUTHERN ITALIAN LEMON COOKIES KNOW AS …
Oct 22, 2024 Preheat your oven to 350°F and line a baking sheet with parchment paper. Whisk the eggs together in a large bowl. Add the Sugar, melted butter, shortening, and vanilla to the bowl and mix to combine. Place a sieve …
From thedeliciousspoon.com


10 BEST SEMOLINA COOKIES RECIPES - YUMMLY
The Best Semolina Cookies Recipes on Yummly | Maamoul (date-filled Semolina Cookies), Bolinhas De Coco (coconut & Semolina Cookies), Bolinhas De Coco (coconut & Semolina …
From yummly.com


SEMOLINA COOKIES IN SYRUP (TURKISH SEKERPARE)
Sweet, moist and tender semolina cookies that are soaked in delicious lemon-flavored sugar syrup. The semolina cookies are crumbly and simply melt in your mouth. Yield: 10 cookies.
From lazyhomecook.com


LEMON SEMOLINA COOKIES - EVERYBODYLOVESITALIAN.COM
May 15, 2020 Lemon semolina cookies. INGREDIENTS. 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. TO DUST THE …
From everybodylovesitalian.com


LEMON SEMOLINA COOKIES RECIPE - BAKER RECIPES
The best delicious Lemon Semolina Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Semolina Cookies recipe today!
From bakerrecipes.com


RECIPE: LEMON SEMOLINA COOKIES - RECIPELINK.COM
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 …
From recipelink.com


LUSCIOUS LEMON COOKIES - FEASTING AT HOME
Mar 8, 2024 This luscious Lemon Cookie recipe will brighten your day! Semolina flour gives them the BEST texture, topped with a zesty lemon glaze.
From feastingathome.com


BEST LEMON SEMOLINA COOKIES RECIPES | FOOD NETWORK …
Nov 11, 2009 Step 1. Preheat Oven to 350 degrees. Step 2. Cream butter in a medium bowl. Gradually add icing sugar, beating well at medium speed. Add egg whites, zest and vanilla and mix well.
From foodnetwork.ca


ITALIAN SEMOLINA COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
Nov 15, 2023 For this recipe, I pair the semolina with bread flour to make a hearty, rustic cookie. For a pop of color and flavor, I like to mix in dried cranberries, but nuts or chocolate chips go well in them, too. Semolina …
From anitalianinmykitchen.com


MOROCCAN SEMOLINA AND ALMOND COOKIES — TARTE …
Dec 29, 2020 In Morocco, where the cookies are from, , she explained the cracks are called “smiles.” Ingredients: 1 ¾ cups plus 2 Tablespoons (294 grams) semolina flour. 2 cups (200 grams) almond flour. 1 ½ teaspoons baking …
From tartetatintales.com


LEMON SEMOLINA COOKIES – RECIPE WISE
Delightful Lemon Semolina cookies perfect for tea time. by The Chef in Cookies. Prep 20 min
From recipewise.net


LEMON, ORANGE-BLOSSOM SEMOLINA COOKIES | THE CLUMSY COOK
Mar 19, 2018 Preheat oven to 350F and line two baking sheets with a silpat or baking paper. Mix the sugar and the lemon zest in a bowl (electric stand mixer or regular), and mix with your …
From shahoppenfeld.com


THE BEST SOFT LEMON COOKIES % % ON MY KIDS PLATE
Dec 18, 2023 Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Portion the cookie dough with a medium cookie scoop onto the prepared pan. Leave 2-3 inches between each cookie, about 8 cookies …
From onmykidsplate.com


LEMONY SEMOLINA COOKIES - BWTRIBBLE.COM
It has taken me a number of years to develop my own ultimate lemon cookie recipe, and finally, here it is. The semolina gives these cookies a golden hue and chewy texture. Limoncello is a …
From bwtribble.com


LEMON-FILLED DELIGHT COOKIES - COOKING ITALIANS
1 day ago Prepare the lemon custard: Heat the milk with the lemon zest in a saucepan over medium heat until hot (do not let it boil). In a separate bowl, beat egg yolks with granulated …
From cookingitalians.com


LEMON SEMOLINA COOKIES - COOKING WITH NONNA
Ingredients. For 2 Dozen (s) For the Cookies: 1 3/4 cups semolina flour. 3 tablespoons butter (room temperature) 3 tablespoons extra virgin olive oil. 1/2 cup confectioners sugar (plus more to roll the cookies in) 2 large eggs. 1 …
From cookingwithnonna.com


Related Search