CARDAMOM-SEMOLINA SHORTBREAD COOKIES
Provided by Food Network
Categories dessert
Time 1h40m
Yield about 8 dozen cookies
Number Of Ingredients 8
Steps:
- Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
- Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water.
- Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour.
- Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.
SUGEE/SEMOLINA COOKIES
This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it.
Provided by KitchenManiac
Categories Drop Cookies
Time 30m
Yield 20 Cookies
Number Of Ingredients 8
Steps:
- GREASE baking trays lightly with butter and preheat oven to 180 °C.
- Cream butter, sugar and essence until light.
- Sift in flour.
- Add in semolina and ground almonds to combine well into a dough.
- Pinch off pieces and roll into small balls and place on prepared trays.
- Press with a fork.
- Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
- Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
- Leave on the tray for 1 to 2 minutes.
- Remove onto a wire rock to cool.
BASIC SEMOLINA!
My Mum always makes this for me when im sick and it always makes me feel better.. especially with canned fruit, yum!
Provided by rozeiscool
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the semolina with a sufficient amount of milk until it makes a paste.
- Boil the rest of the milk in a pot.
- Add semolina paste, vanilla essence and sugar.
- Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).
Nutrition Facts : Calories 152.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.5, Sodium 71.9, Carbohydrate 19.3, Fiber 0.4, Sugar 4.8, Protein 6.1
LEMON SEMOLINA COOKIES
Make and share this Lemon semolina cookies recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Using a grater, grate lemon peels, removing only the yellow part.
- Place the grated peel in a mixing bowl.
- Squeeze the lemon juice and set aside in a small bowl.
- Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy.
- Add the egg, ½ cup lemon juice and grated rind and beat until incorporated.
- Reserve any extra lemon juice for another use.
- Decrease speed to slow and add the semolina and then the flour, beating until just incorporated.
- Turn the dough onto a marble or wooden work surface and divide it into 2 balls.
- Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
- When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.
- Preheat oven to 325°F.
- Working on a marble or wooden surface, unwrap the dough log and cut into rounds about ½-inch thick.
- Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin.
- Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes.
- Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly.
- Remove from the oven and let cool.
- The cookies will harden as they cool.
Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 4, Cholesterol 23.3, Sodium 81.2, Carbohydrate 31.3, Fiber 1.2, Sugar 15, Protein 2.9
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