This is one of my most favorite cookies recipe, golden and buttery with a beautiful coarse texture from rich semolina flour. The freshness from the lemon and the added texture from the semolina makes for a perfect pairing. The jam or dried cranberries center is completely optional but makes for cute looking cookies.
Yield – About 24 cookies
Ingredients
- 275 g All purpose flour
- 160 g Semolina
- 3 g Salt
- 250 g Unsalted butter
- 125 g Sugar
- 1/2 Lemon, zest
- 2 large eggs
- 6 g Vanilla extract
Method
1. Preheat oven to 350F.
2. Whisk together flour, semolina and salt.
3. Cream together butter, sugar and lemon zest until pale and fluffy. Add eggs one at a time, then vanilla.
4. Mix flour mixture with the butter mixture.
5. Use a small ice cream scope to portion out the batter. Roll each portion to balls and place on a baking sheet.
6. Use your pinky finger or the other end of a wooden spatula to make an indentation at the center of each ball. Fill each indentation with a heat stable jam or dried cranberries. This step is optional.
7. Bake cookies until edges are golden, about 15 to 20 minuites.
purpleyoan 
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