Lemon Olive Oil Semolina Cookies

Serves 6 · 20 min prep · 15 min cook

Ingredients

• 1 cup fine semolina flour
• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup extra-virgin olive oil
• 1 large egg
• 2 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 2 tbsp sesame seeds
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 2In a large bowl, whisk together the semolina, all-purpose flour, granulated sugar, baking powder, and sea salt until evenly combined.
3. 3In a separate bowl, whisk the olive oil, egg, lemon zest, lemon juice, and vanilla until emulsified and fragrant.
4. 4Pour the wet mixture into the dry ingredients. Stir with a wooden spoon until a soft, slightly crumbly dough forms that holds together when pressed.
5. 5Scoop tablespoon-sized portions and roll gently between your palms into small ovals or short logs about 2 inches long. Place them 2 inches apart on the prepared sheets.
6. 6Press the tops lightly with a fork to flatten just slightly, then sprinkle each cookie with sesame seeds, pressing so they adhere.
7. 7Bake one sheet at a time for 12 to 15 minutes, until the edges are lightly golden and the bottoms are set but the centers still feel tender. Do not overbake or they will dry out.
8. 8Cool on the sheets for 5 minutes, then transfer to a wire rack. Once completely cool, dust lightly with powdered sugar. Store airtight up to 4 days; flavors deepen overnight.