Lemon Semolina Cookies

Instructions

1. Step 1

   Preheat the oven to 175°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the semolina, flour, baking powder, and salt together in a medium mixing bowl.

   Ingredients used: 125.0 gr All-Purpose Flour, 5.0 gr Baking Powder, 1.5 gr Fine Salt, 170.0 gr Semolina

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Beat the softened butter and sugar in a large mixing bowl until pale and creamy.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 170.0 gr Unsalted Butter

   Cookware: hand mixer, Large Mixing Bowl

4. Step 4

   Beat in the egg, lemon zest, lemon juice, and vanilla until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 30.0 ml Lemon Juice, 6.0 gr Lemon Zest, 5.0 ml Vanilla Extract

   Cookware: hand mixer, Large Mixing Bowl

5. Step 5

   Fold the dry mixture into the butter mixture just until no dry patches remain.

   Cookware: Large Mixing Bowl, Medium mixing bowl, Silicone spatula

6. Step 6

   Let the dough rest at room temperature so the semolina can absorb moisture.

   Timer: 15 min (fixed)

   Cookware: Large Mixing Bowl

7. Step 7

   Divide the dough into 24 equal portions, roll each into a ball, and arrange them on the prepared baking sheets. Flatten each ball gently into a thick disc.

   Cookware: baking sheet, parchment paper

8. Step 8

   Bake at 175°C until the edges are lightly golden and the centers look set.

   Timer: 13 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Cool the cookies on the baking sheets, then transfer them to a wire rack to cool completely.

   Timer: 5 min (fixed)

   Cookware: baking sheet, wire rack