Sugeesemolina Cookies Food

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

MOROCCAN SEMOLINA AND ALMOND COOKIES

Steps:

• Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.
• In a bowl, whisk together semolina, almond flour, baking powder and salt.
• Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.
• Sift some confectioners' sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.
• Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.

SUGAR COOKIES

Steps:

• Whisk together flour and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
• Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 350°F.
• Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
• Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
• Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
• If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.

SUGEE/SEMOLINA COOKIES

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.

STELLA'S VEGAN SEMOLINA COOKIES

Steps:

• Preheat oven to 350 degrees. Combine flours, baking powder, salt, and allspice in a bowl and mix well. In a separate bowl, place oil, sugar, water and extracts and mix well. Slowly sift dry mixture into the wet mixture. Do not overmix. Roll quarter size balls out of mixture and place on parchment paper/baking pan. Once lined up properly, you can push a nut or topping of your choice into the cookie ball. This helps to flatten the ball a bit as well as add flavor and eye candy. Bake for 10 minutes at 350 and allow to rest for 5 minutes before putting them on a cool plate.

SUGEE COOKIES ( OLIVE OIL )

Steps:

• Sieve flour, sugar, baking powder into a big bowl.
• Add vanilla essence and olive oil gradually.
• Mix well. Knead the dough a few times.
• A soft dough is formed.
• Roll into small balls ( use a teaspoon).
• Insert 1pc chocolate chip.
• Place into ungrease muffin cups.
• Bake 170 C or 350 F for 15-20min.
• Note: Don't grease the muffin cups. You will get burnt cookie bottoms.
• Some cookies might have a little crack on the surface.

LEMON SEMOLINA COOKIES

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.