MOROCCAN SEMOLINA AND ALMOND COOKIES
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
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 SEMOLINA COOKIES
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
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
LEMON COOKIES FROM SCRATCH
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g
More about "lemon semolina cookies recipes"
MOROCCAN SEMOLINA COOKIES {LEMON GHRIBA}
From lavenderandmacarons.com
5/5 (3)Total Time 29 minsCategory DessertCalories 100 per serving
- In a large bowl add cane organic sugar, lemon zest and rub ingredients together for a minute until sugar is fragrant.
- Add in applesauce and beat with electric mixer for 1 minute. Beat in vanilla and lemon extract (if using). Add oil and slowly add in half of the dry ingredients.
10 BEST SEMOLINA COOKIES RECIPES | YUMMLY
From yummly.com
{RECIPE} LEMON SEMOLINA COOKIES - LIVETHEGLAMOUR.COM
From livetheglamour.com
LEMON SEMOLINA BISCUITS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 40Total Time 1 hr 30 minsCategory Dessert
- Mix together, in a bowl, the flour, semolina, baking powder, baking soda and salt, and set aside.
- Cream together the butter, olive oil and 200g of sugar in an electric mixer, using the paddle attachment, until light and fluffy.
- Add the egg, yolk, vanilla, lemon zest and juice until well combined (may be necessary to scrape down the sides).
BEST LEMON SEMOLINA COOKIES RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.9/5 (23)Servings 36
COCONUT AND SEMOLINA COOKIES (MOROCCAN GHRIBA) - HEALTHY …
From megounista.com
EASY LEMON COOKIES {SOFT + CHEWY!} - CAKEWHIZ
From cakewhiz.com
LEMON BUTTER COOKIES - VEENA AZMANOV
From veenaazmanov.com
BEST LEMON SEMOLINA COOKIES RECIPES | FOOD NETWORK CANADA
From pinterest.ca
MARY BERRY'S EASY BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
LEMON GOOEY BUTTER COOKIES RECIPE - TASTINGTABLE.COM
From tastingtable.com
HOW TO MAKE MELT IN YOUR MOUTH LEMON SHORTBREAD COOKIES
From thefedupfoodie.com
LEMON SEMOLINA COOKIES RECIPE | RECIPELAND
From recipeland.com
LEMON COOKIE RECIPES | MARTHA STEWART
From marthastewart.com
LEMON SEMOLINA COOKIES - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-large-groups #desserts #fruit #greek #oven #european #cookies-and-brownies #dietary #citrus #lemon #equipment #number-of-servings
You'll also love