Semolina Butter Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Semolina Butter Cookies
Categories: Cookies
Yield: 24 servings

1 c Semolina #1 (coarse grind)
1/2 c Cake flour
1/2 c All-purpose flour
1 c Clarified butter
2/3 c Confectioners' sugar
1 ts Chopped orange zest
Almonds/whole blanched

Recipe by: Emeril Lagasse, adapted from Paula Wolfert
Sift the semolina, cake, and all-purpose flours into a small bowl and
set aside. Beat the butter in a medium bowl at medium speed until white,
light and fluffy. The more you beat, the lighter the cookie. Gradually
sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from
the mixer and gradually fold in the flours. The dough will be quite soft;
refrigerate for 10 minutes.
Preheat oven to 275 degrees. Shape dough into diamond-shaped cakes
about 1-inch wide and 1/2-inch thick. Place on an ungreased cookie sheet
about 1/2-inch apart. Place an almond on the top of each cookie and bake
for 35 to 40 minutes. They will be very fragile, so allow them to cool for
1 hour on the tray. This recipe yields 2 dozen cookies.
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show
# EE-2166 broadcast 08-16-1996) Formatted for MasterCook by MR MAD, aka
Joe Comiskey - jpmd44a@prodigy.com

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