RECIPE: Lemon and Fresh Mint Semolina Cookies

Well, it's Summer's last stand, isn't it? Rather than feeling sad a depressed about "back to school crazy" around the corner, I am going to try and enjoy every minute I have left. And that means baking and cooking what the farmer's market and my garden have to offer. If it's one thing I have plenty of, it's fresh mint. I try and try to get rid of it. It just keeps growing with a stubbornness I can respect. I got the idea today to use it in a lemon cookie...similar to mint in a fresh, iced lemonade. I whipped these up, adding semolina for a tender texture. They turned out light and airy with a crispy bottom. I had to stop myself from gorging myself while taking their picture. Easy. Fresh. Perfect for summer. They cook up quick, too. So your oven won't heat up your whole house.

Lemon and Fresh Mint Semolina Cookies
Makes 24-30 cookies

2/3 cup flour
1/4 cup semolina
2 Tbsp. cornstarch
1/4 tsp. baking soda
Dash of salt

1 stick butter, softened
2/3 cup plus 1 Tbsp. powdered sugar
1 egg
1/2 tsp. vanilla extract
2 Tbsp. lemon juice
2 Tbsp. fresh mint, finely chopped
3/4 Tbsp. lemon zest


Preheat oven to 350˚. If your oven runs hot, bake at a little lower, like 325˚ or even 300˚.

Mix dry ingredients with a fork. Set aside.

Cream butter, then whip the sugar with it until light.and creamy. Add egg and whip again. Add vanilla, lemon zest, lemon juice and whip. Add the dry ingredients and mix until combined. Add the mint leaves and combine.

Drop batter by tablespoonfuls on a foil-lined baking sheet, about 2" apart. Bake until golden, flipping sheets in between baking, about 8-10 minutes. Cool cookies on cooling rack. Enjoy with some lemon tea or lemonade.

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