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1
Using a grater, grate lemon peels, removing only the yellow part.
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2
Place the grated peel in a mixing bowl.
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3
Squeeze the lemon juice and set aside in a small bowl.
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4
Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy.
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5
Add the egg, 1/2 cup lemon juice and grated rind and beat until incorporated.
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6
Reserve any extra lemon juice for another use.
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7
Decrease speed to slow and add the semolina and then the flour, beating until just incorporated.
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8
Turn the dough onto a marble or wooden work surface and divide it into 2 balls.
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9
Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
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10
When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.
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11
Preheat oven to 325u00b0F.
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12
Working on a marble or wooden surface, unwrap the dough log and cut into rounds about 1/2-inch thick.
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13
Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin.
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14
Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes.
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15
Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly.
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16
Remove from the oven and let cool.
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17
The cookies will harden as they cool.
