---------- Recipe via Meal-Master (tm) v8.05

     Title: Semolina Butter Cookies
Categories: Cookies
     Yield: 24 servings

     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]

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