How To make Lemon Semolina Cookies
2 Lemons; (2 to 3)
1/2 lb Unsalted butter
1/4 ts Vanilla extract
2 c Sugar
1 ts Salt
1 Egg
3 c Semolina
1 c All purpose flour
1/4 c Sugar
(to dust cookies) (1) Remove the zest, and juice from at least 2 lemons to have 2 tablespoons peel and 1/2 cup juice. Set aside. (2) Cream the butter, vanilla, sugar and salt. Add the egg, lemon juice and zest, and beat until just combined (3) Divide dough in half, forming 2 balls. Wrap balls in plastic and chill for one hour. Keeping dough refrigerated between steps, roll each ball into a log 10 1/2 inches long. It will be about 2 inches in diameter. (4) Set oven to 325 degrees. (5) Cut 1/4 inch slices and lay out on plastic wrap, sprinkle lightly with sugar, roll lightly with rolling pin to press in sugar (or use the bottom of a glass for this step). Lay cookies on unbuttered baking sheet, reforming with fingers to make nice even rounds. Chill 10 minutes or until firm. (6) Bake in the center of the oven about 10 minutes or until surface starts to crack slightly. (Not big cracks like crinkle cookies get, more like a change of texture.) Let cool some before removing from baking sheets. They are very tender while hot. Will be chewy at first, but will harden as they cool. From Michael Roberts, Guest Chef on Prodigy 4/26/91, recipes for cookies served at Trumps, his LA restaurant. Note: I severely edited his instructions, removing several 'in the oven' and 'in the refrigerator' phrases and working on marble or wooden surfaces. All items in ( ) and some other words here and there are my additions. His instructions did say make a 2" diameter roll, slice 1/2" thick, and this makes 7 dozen cookies?! Couldn't go along with his arithmetic on that, so changed it to the way I did them. I did NOT alter his ingredients list. Millie Othman -----
How To make Lemon Semolina Cookies's Videos
Coconut and Semolina Cookies Moroccan Ghreyba Cookie Recipe Moroccan Cuisine
Coconut and semolina cookies Ghreyba by cook w smida
The ingredients
300 grams or 2 cups of fine semolina
236 ml or 1 cup of veg. oil
300 grams or 1 and 1/2 cups powdered sugar
250 grams or 2 and 1/2 cups sweetened shredded coconuts
4 eggs
pinch of salt
1 tbsp baking powder
150 grams or 1 and 1/2 cup powdered sugar
1 cup of orange blossom water
1 tbsp lemon zest
Moroccan cuisine, Moroccan sweets, moroccan cookies, ghreyba, moroccan ghreyba, sweets, semolina cookies, semolina and coconut cookies, coconut cookies, traditional moroccan sweets, moroccan sweets, moroccan cuisine, authentic moroccan cuisine, authentic moroccan cooki recipes, recipes, food, how to
Semolina Cake | Basbousa Cake | How To Make Basbousa With Coconut
Semolina Cake | Basbousa Cake | How To Make Basbousa With Coconut | Rava Cake Recipe
Ingredients:
Semolina - 1cup (170g)
Desiccated coconut - ⅓cup (30g)
Yogurt - ½cup (125g)
Sugar - ⅓cup (65g)
Oil - ⅓cup (80ml)
Egg - 1
Vanilla essence - 1tsp (4g)
Baking powder - 1tsp (4g)
Salt - ⅛tsp
For syrup
Sugar - ¾cup (150g)
Water - 1cup (240ml)
Lemon juice - 1tsp
Pan size - 20 × 14 cm
Bake in preheated oven (170°C) for 30 - 35mins
#spicyfoodz #semolinacake #basbousacake #basbousarecipe #basbousa #ravacake
???? Moroccan Semolina and Almond Cookies Recipe
This cookie recipe is inspired by cookies we've eaten... not really authentic, but still really good! You'll need to use a top quality olive oil, and don't try to leave out the orange blossom water, it really enhances the flavour. Moroccan Semolina and Almond Cookies
Ingredients:
1¾ cups (300g) semolina flour
2 cups (200g) ground almond
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) coarse salt
¾ cup (150g) sugar
Zest of 1 lemon
¼ cup (60 mL) extra virgin olive oil
2 large eggs, room temperature
1 tsp (5 mL) orange blossom water
Icing sugar, for rolling
Method:
Preheat oven to 350ºF (180ºC).
Line baking sheet with parchment paper.
Whisk together semolina, ground almond, baking powder and salt.
Put sugar and lemon zest in a stand mixer with the beater attachment
Beat until sugar is moist and lemony fragrant.
With mixer running, pour in oil and beat for 3 minutes.
Add eggs and beat on medium speed for another 3 minutes.
Beat in orange blossom water.
Slow mixer to low, slowly add the dry ingredients, mixing just until dry ingredients are absorbed.
Sift some confectioners’ sugar into a small bowl.
Scoop out dough a tablespoon at a time and roll into a ball.
Roll in the icing sugar and place on the baking sheet.
Use your thumb to push down the centre of each ball, just enough to make an indentationk.
Bake 14 to 16 minutes.
They will be golden brown on the bottom, cracked on top and just firm.
Allow cookies to cool on racks.
Makes about 30
#cookies #CookieRecipe #AlmondCookies
Check out our Youtube Recipe Cooking Channel:
Visit our Le Gourmet TV Recipe Cooking Website:
Visit our Homebrew Beer Channel:
Visit our Travel Video Channel:
These Insanely Good Moroccan semolina almond cookies are a tasty everyday food that's tastemade for baking in your kitchen. Moroccan sweets and almond cookies are tasty recipe.
#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes
Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks
-~-~~-~~~-~~-~-
Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
-~-~~-~~~-~~-~-
???? Lemon CHRISTMAS COOKIES! I just take semolina and lemon!
Incredibly tender lemon cookies with cracks ???? Soft inside, due to semolina, and crispy outside. The citrus flavor immerses you in a cozy Christmas atmosphere. It will take little time to prepare, and you will be pleasantly surprised by the result.
????Ingredients (for 24 pcs.):????
Sugar - 125 g
Chicken eggs - 2 pcs.
Orange jam (you can use another) - 1 tbsp.
Sunflower oil - 125 ml
White yogurt - 125 g
Zest of one lemon
Semolina - 450 g
Baking powder - 10 g
A pinch of salt
Powdered sugar - to taste
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Turkish Semolina Cookies without oven | Moist Semolina Biscuits Recipe by Sadia Uzair's Kitchen.
Today I am sharing with you Turkish Semolina Cookies or Moist Semolina Biscuits Or Cookies Recipe so try and give us your valuable feedback.
#TurkishRecipe #SadiaUzairsKitchen #SemolinaCookies #TurkishCookiesRecipe #BiscuitRecipe #MoistCookies #WithoutOvenRecipe #Methai #Vegetarians
INGREDIENTS
SUGAR SYRUP
2 cups of sugar
1 1/2 cup of water
1/2 teaspoon cardamom powder
1 tablespoon lemon juice
COOKIES OR BISCUITS
Three eggs
1 teaspoon vanilla essence
1/2 cup sugar
120 g unsalted soft butter
1/2 cup of oil
Half teaspoon cardamom powder
11/2 teaspoon baking powder
1 cup semolina
2 1/2 cup all purpose flour
one egg yolk
pistachio
For more delicious recipe videos, pleas subscribe to my channel.
Thank you.
YOUTUBE CHANNEL link:subscribe here