Lemon-Five Spice Semolina Shortbread Recipe

These cookies are light and refreshing– a simpler and lighter taste that can be used to freshen up the rich pallet of holiday cookies. Plus, you can make the dough ahead of time, freeze it and bake for last minute visitors, parties and cravings.

Lemon-Five Spice Semolina Shortbread | Anthony Leberto Catering

Lemon-Five Spice Semolina Shortbread

1½ cups all-purpose flour
1/3 cup semolina flour
2 tablespoons Chinese Five Spice
1 tablespoon grated lemon zest
1 cup (2 sticks) unsalted butter, room temperature
¼ teaspoon kosher salt
¾ cup sugar
2 large egg yolks

1. Whisk all-purpose flour, semolina flour, and in a large bowl; set aside.
2. Using an electric mixer, beat butter, salt, and sugar in a large bowl until light and fluffy, about 4 minutes. Add egg yolks and orange flower water and beat to blend. With mixer on low, add dry ingredients and mix just to blend.
3. Place dough on a large sheet of parchment paper. Using paper as an aid, roll up dough into a 1½-inch diameter log. Wrap in plastic and chill until firm, about 1 hour, or up to 2 days. Dough may be frozen.
4. When ready to bake: Preheat oven to 350 degrees.
5. Mix an extra ¼ cup of sugar and in a small bowl. Slice dough into ¼-inch thick rounds. Dip 1 side of each round in sugar mixture and arrange, sugar side up, on 2 large parchment-lined baking sheets. Bake until golden brown and firm, 10-12 minutes. Transfer cookies to a wire rack, let cool.


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