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How To make Lemon Semolina Cookies

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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

Semolina Cookies | Rava Biscuit Recipe | Biscuit Using Suji | Serve In Tea Time |Annuradha Toshniwal

Semolina Biscuits Recipe By Annuradha Toshniwal - try these mouth-watering semolina biscuits topped with almonds and marmalade. Learn how to make this simple and easy-to-make quick homemade biscuits.

Ingredients:
Semolina Biscuits
1/2 cup flour
1/2 cup suji (semolina)
1/2 cup castor sugar
1/2 cup butter - chilled
topping
2 tbsp apricot jam -softened with water
2-3 almonds, shredded

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Le famose biscotti si sciolgono in bocca,buoni e facili con pochi ingredienti,biscotti facile #asmr

Le famose biscotti si sciolgono in bocca,buoni e facili con pochi ingredienti, biscotti facili e veloci ???? ASMR

-------- PUOI ATTIVARE SOTTOTITOLI E TRADUZIONE -

Non dimenticare di ISCRIVERTI al mio canale per le mie nuove ricette e di attivare il RING (????) per le notifiche ❤️????????

INGREDIENTI⬇️⬇️

2 uova
125 gr di zucchero
125 ml di olio
125 gr di yogurt bianco
Scorza di limone ????
Pizzico di sale
1 cucchiaio di marmellata
450 gr di semola di grano duro o tenero
10 gr di lievito per dolci (baking powder)
200 gr di zucchero a velo

In forno preriscaldato 200 gradi per 10_ 15 minuti

@dolci ricette Arabe
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Semolina Biscuits/Sugee Biscuits 苏芝饼/苏吉饼

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Ingredients 材料 :

200g butter （牛油）
140g (1 cup) icing sugar （糖粉）
160g (1 cup) semolina/ sugee flour （苏芝粉）
200g (1 1/2 cups) plain flour （普通面粉）
1/2 tsp baking soda （苏打粉）
1/2 tsp salt （盐）

Bake in a preheated oven at 180°C for 15 minuets.

放入预热烤箱以180°C上下火烤15分钟。

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 Traditional Dessert - Şekerpare Recipe - Semolina Cookies

#sekerpare #turkishdessert
Sekerpare is a Turkish traditional dessert. Sekerpare recipe, you can make an easy delicious dessert at home. Homemade semolina cookies dessert recipe.
Ingredients:
For 3 eggs, 200 g butter, 400 g flour, 100 ml oil, 4 tablespoons semolina, 4 tablespoons powdered sugar, 4 tablespoons coconut, 5 g vanilla, 10 g baking powder, 2 g cocoa sorbet, 800 ml of water, 550 g of granulated sugar, half a lemon.

Şekerpare Recipe:
Pour 550 grams of granulated sugar and 800 ml of water into a pan, stir a bit. Squeeze a few drops of half a lemon into it and boil for 20 minutes stirring occasionally. Then pour it into another bowl and let it cool.

Pour 2 eggs, 1 egg white, 200 g of butter, 400 g of flour, 100 ml of oil, 4 tablespoons of semolina, 4 tablespoons of powdered sugar, 4 tablespoons of coconut, 5 g of vanilla, and 10 g of baking powder in a bowl. Knead for about 5 minutes and get a soft dough.

Shape the dough by hand without waiting, and arrange it on a baking tray and shape it with a fork.

Pour 1 egg yolk and 2 g of cocoa in a bowl and mix well.
Spread this mixture on the dough and bake for 35 minutes at 170 Celcius degrees.

Pour the syrup that we have cooled before on the hot sugar pieces from the oven, cover and leave for 3 hours and serve.

Turkish Semolina Cookies in Syrup Recipe - Şekerpare Recipe - My kitchen Yemek Tarifleri

Turkish Semolina Cookies in Syrup Recipe - Şekerpare Recipe

For The Syrup;

Ingredients:

* 3,5 cups of sugar (I used unrefined cane sugar)
* 3.5 glasses of water
* A few drops of lemon juice

Instructions:

* Put sugar and water into the pot.
* Cook them until boiling.
* After boiling, reduce the bottom of the stove and cook for 15 more minutes.
* Drop a few drops of lemon and cook for 2-3 more minutes.
* Let the syrup cool.

For The Cookies

Ingredients:

* 4 cups of flour (a little more if needed) (I used spelt flour type 630)
* 5 tablespoons of semolina
* 1 packet of soft butter (250 g)
* 2 eggs
* 1 cup of powdered sugar
* 1 packet of baking powder
* 1 packet of vanilla
* Hazelnuts or almonds

Instructions:

* Put room temperature soft butter and powdered sugar into a bowl.
* Mix them well.
* Add 1 whole egg and 1 egg white.
* Mix them well.
* Add semolina and mix it.
* Add vanilla, baking powder and flour.
* Knead them. (Flour is added in a controlled manner.)
* Take walnut-sized pieces from the dough and make them small balls.
* Put them on a tray.
* Spread egg yolk on them.
* Put an almond or hazelnut on each.
* Cook in a pre-heated oven at 180 degrees for about 20 minutes.
* Pour cold syrup over the hot cookies.
* Rest cookies for 3-4 hours in syrup.
* Serve them cold.

Bon Appetit!

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