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Semolina Butter Cookies Recipe - Cooking Index

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Semolina Butter Cookies

Courses: Dessert
Serves: 24 people

Recipe Ingredients

1 cup 237mlSemolina #1 (coarse grind)
1/2 cup 31g / 1.1ozCake flour
1/2 cup 31g / 1.1ozAll-purpose flour
1 cup 198g / 7ozClarified butter
2/3 cup 131g / 4.6ozConfectioners' sugar
1 teaspoon 5mlChopped orange zest
  Whole blanched almonds

Recipe Instructions

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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) - Downloaded from their Web-Site -


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