Semolina Butter Cookies

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 - [email protected] -----