Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Blood Orange-Semolina Cookies
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: about 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 32 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: about 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 32 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Whisk together both flours, the baking powder, salt and cardamom in a medium bowl. Beat the butter, granulated sugar and blood orange zest in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low, then add the flour mixture in 2 batches until just incorporated. Increase the speed to medium-high and beat until well combined, then mix in the food coloring.
- Roll tablespoonfuls of the dough into balls. Coat generously in the sanding sugar and arrange about 2 inches apart on the prepared pans. Sprinkle with more of the sanding sugar.
- Bake 2 of the baking sheets, switching them halfway through, until the cookies spread and are just set around the edges but still soft in the center, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer the cookies to a rack to cool completely. Repeat with the remaining baking sheet.
