Semolina Butter Cookies Recipe - Cooking Index
Semolina Butter Cookies Recipe - Cooking Index
| 1 cup | 237ml | Semolina #1 (coarse grind) |
| 1/2 cup | 31g / 1.1oz | Cake flour |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 cup | 198g / 7oz | Clarified butter |
| 2/3 cup | 131g / 4.6oz | Confectioners' sugar |
| 1 teaspoon | 5ml | Chopped orange zest |
| Whole blanched almonds |
Sift the semolina, cake, and all-purpose flours into a small bowl and set aside.
Beat the butter in a medium bowl at medium speed until white, light and fluffy. The more you beat, the lighter the cookie. Gradually sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from the mixer and gradually fold in the flours. The dough will be quite soft; refrigerate for 10 minutes.
Preheat oven to 275 degrees.
Shape dough into diamond-shaped cakes about 1-inch wide and 1/2-inch thick. Place on an ungreased cookie sheet about 1/2-inch apart. Place an almond on the top of each cookie and bake for 35 to 40 minutes. They will be very fragile, so allow them to cool for 1 hour on the tray.
This recipe yields 2 dozen cookies.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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