---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Semolina Butter Cookies
  Categories: Cookies
       Yield: 24 servings
  
       1 c  Semolina #1 (coarse grind)
     1/2 c  Cake flour
     1/2 c  All-purpose flour
       1 c  Clarified butter
     2/3 c  Confectioners' sugar
       1 ts Chopped orange zest
            Almonds/whole blanched
  
   Recipe by: Emeril Lagasse, adapted from Paula Wolfert
      Sift the semolina, cake, and all-purpose flours into a small bowl and
   set aside.  Beat the butter in a medium bowl at medium speed until white,
   light and fluffy.  The more you beat, the lighter the cookie. Gradually
   sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from
   the mixer and gradually fold in the flours. The dough will be quite soft;
   refrigerate for 10 minutes.
        Preheat oven to 275 degrees.  Shape dough into diamond-shaped cakes
   about 1-inch wide and 1/2-inch thick. Place on an ungreased cookie sheet
   about 1/2-inch apart. Place an almond on the top of each cookie and bake
   for 35 to 40 minutes. They will be very fragile, so allow them to cool for
   1 hour on the tray. This recipe yields 2 dozen cookies.
      ESSENCE OF EMERIL  with Emeril Lagasse From the TV FOOD NETWORK - (Show
   # EE-2166 broadcast 08-16-1996)  Formatted for MasterCook by MR MAD, aka
   Joe Comiskey  - jpmd44a@prodigy.com
  
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