Semolina Cookies

Light and crunchy with a mild flavor.

My kids declared "5" at the first bite, but I felt that they were missing something - lemon zest would be a good (if not traditional) addition, as would anise seed.

I've not done much cooking with semolina flour, and so was interested in trying this. They came together quickly. I successfully baked them on parchment rather than buttering the cookie sheets. I found the instructions about dipping half the unbaked cookie into powdered sugar to be a bit vague - what half? I tried several variations, and the most popular were the cookies that were totally rolled in the powdered sugar.