- 228 grams Unsalted butter (2 sticks)
- 125 grams Powdered sugar
- 220 grams All-purpose flour
- 1/4 tsp Baking powder
- 30 grams Semolina
- 1 Egg yolk (large)
- 1 tbsp Lemon juice
- 1/2 tsp Lemon zest
- 1/4 tsp Salt
- 1/2 tsp Lemon extract
- 1 drop Yellow food color (optional)
- 30 grams Powdered sugar for coating
Prepare cookie dough
Lightly cream together butter and powdered sugar.
Add the egg yolk, lemon juice, zest, and food color if using - combine well.
Gently fold in the flour mixture.
Lastly, add the lemon extract.
Gather into a ball, wrap in a plastic wrap.
Chill dough for 15 to 20 minutes until firm.
Make balls and coat cookies
Preheat the oven to 180 C / 360 F.
Roll small portions of chilled dough into balls with your hands.
Roll into powdered sugar.
Place on a cookie tray.
Bake in a preheated oven on the middle shelf.
Depending on the size of your cookies and the oven they take - 8 to 10 minutes.
Mine took 8 minutes - watch the sides - a slight color on the sides is all it needs.
Cool on a wire rack before you store them in a cookie jar.
These will stay good for about 2 weeks.
But they taste their best in the first week of baking.
The dough freezes beautifully for up to six months.
The cookies keep well frozen too!
Calories: 133kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 26mg | Potassium: 19mg | Fiber: 0g | Sugar: 6g | Vitamin A: 5% | Vitamin C: 0.4% | Calcium: 0.7% | Iron: 2.8%