Sugeesemolina Cookies Recipes

LEMON SEMOLINA COOKIES

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.

SUGEE/SEMOLINA COOKIES

Steps:

• GREASE baking trays lightly with butter and preheat oven to 180 °C.
• Cream butter, sugar and essence until light.
• Sift in flour.
• Add in semolina and ground almonds to combine well into a dough.
• Pinch off pieces and roll into small balls and place on prepared trays.
• Press with a fork.
• Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
• Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
• Leave on the tray for 1 to 2 minutes.
• Remove onto a wire rock to cool.