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One dough, 2 varieties of cookies.
Prep Time10 mins
Cook Time12 mins
- 6 oz flour
- 6 oz soft butter
- 2.5 oz sugar
- 2.5 oz semolina
For Almond Cookies (half the dough):
- 1 tsp almond extract
- 1.75 oz sliced almonds
For Lemon Cookies (half the dough):
- Zest of 1 lemon
- 3 tbs demerara sugar or sanding sugar optional
Preheat oven to 325F/160C. Line 2 large baking sheets with parchment.
Add the flour, butter, sugar and semolina in a medium bowl. Mix thoroughly with electric mixer until it resembles the texture of fresh breadcrumbs and will hold together when pressed.
Divide dough in half. To one half mix in the almond extract and most of the almond slices; mix thoroughly. Divide dough into 20 balls. Place balls on prepared pan and press down with your fingers so that they are about 1/4-inch thick. Press a couple of sliced almonds in the center of each cookie.
To the remaining half of the dough, knead in the lemon zest. Roll into a log about 10-inches (25 cm) long. If using the demerara or sanding sugar, place the sugar on a plate and roll the log in the sugar. Wrap tightly in plastic wrap and chill for 15 minutes. After dough has chilled, cut the log into 20 /12-inch (1.25 xm) slices and place on the other prepared pan.
Bake for 10-12 minutes or until the cookies start to brown around the edges. (Both varieties bake at the same temperature for the same amount of time.
Cool completely on the baking sheets.
Note: If you want just one variety, merely double the “add ins” above.
If you want chocolate chip cookies, mix in about 50 g/1.75 oz of chocolate morsels.
Serving: 1g | Calories: 145kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 36mg | Fiber: 1g | Sugar: 6g | Vitamin A: 219IU | Calcium: 11mg | Iron: 1mg