| 1 | Using a grater, grate lemon peels, removing only the yellow part. |
| 2 | Place the grated peel in a mixing bowl. |
| 3 | Squeeze the lemon juice and set aside in a small bowl. |
| 4 | Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy. |
| 5 | Add the egg, ?cup lemon juice and grated rind and beat until incorporated. |
| 6 | Reserve any extra lemon juice for another use. |
| 7 | Decrease speed to slow and add the semolina and then the flour, beating until just incorporated. |
| 8 | Turn the dough onto a marble or wooden work surface and divide it into 2 balls. |
| 9 | Wrap in plastic wrap and place in the refrigerator to chill for 1 hour. |
| 10 | When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter. |
| 11 | Preheat oven to 325°F. |
| 12 | Working on a marble or wooden surface, unwrap the dough log and cut into rounds about ?inch thick. |
| 13 | Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin. |
| 14 | Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes. |
| 15 | Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly. |
| 16 | Remove from the oven and let cool. |
| 17 | The cookies will be chewy at first, but will harden as they cool. |
| 18 | Michael roberts - prodigy guest chefs cookbook |
