Cardamom-Semolina Shortbread Cookies

1. 1

   Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.

2. 2

   Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy.

3. 3

   Scrape down the sides of the bowl, then add the egg yolks; mix well.

4. 4

   Add the dry ingredients and mix until just incorporated.

5. 5

   Mix in the orange-flower water.

6. 6

   Divide the dough in half; place each half on a sheet of wax paper.

7. 7

   Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log.

8. 8

   Wrap tightly and chill until firm, at least 1 hour.

9. 9

   Preheat the oven to 350 degrees.

10. 10

    Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl.

11. 11

    Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated).

12. 12

    Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes.

13. 13

    Place the cookies on a wire rack to cool.

14. 14

    Repeat with the remaining log of dough.

15. 15

    Photograph by Emily Nathan

* Per serving · 4 servings · Values may vary.

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