Greek Lemon Semolina Cookies

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  • 1/2 pound unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 large egg
  • 2 tablespoons lemon zest and 1/2 cup lemon juice (from approximately 3 lemons)
  • 1 cup all-purpose flour
  • 3 cups semolina
  • 1/4 cup sugar for sprinkling


Cream butter, vanilla, sugar and salt. Add egg and lemon juice and zest. Scrape sides of bowl and beat until just combined.
Mix flour and semolina in a separate bowl. Add 1/2 of flour mixture to butter mixture and mix briefly to incorporate.
Scrape sides of bowl and add remaining flour. Mix briefly just to combine and scrape sides of bowl once more. Do not over-mix.
Divide dough in half, forming 2 balls. Roll each ball into a 10-inch long log, about 2 inches in diameter.
Wrap in plastic and chill for 1 hour.
Preheat oven to 325°F.
Cut dough into 1/2-inch slices and lay on plastic wrap. Sprinkle lightly with sugar, and press gently using bottom of a glass.
Lay cookies on unbuttered baking sheet, reforming with fingers to make nice even rounds.
Chill for 10 minutes or until firm.
Bake in center of oven for about 10 minutes or until surface is just cracked.
Cool slightly before removing from baking sheets.
Cookies are very tender while hot, chewy at first, but will harden as they cool.
Extra dough may be frozen for up to a month.

Recipe from Central Market Shoreline - Culinary Resource Center
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