It is time for Sunday Slow Bakers. We are a group of bakers from Slow Travel who are baking and blogging together each Sunday. The group was organized by Krista and this is our fifth bake.

Jerry at Jerry’s Thoughts, Musings and Rants! selected this week’s bake – Lemon Semolina Cookies. After reviewing the recipe, I realized these are a lot like a ginger molasses cookie that I make except the focus is on lemon – lemon juice, lemon zest and Lemoncello!

First task was to buy some lemoncello. Another run to the State Liquor Store. Fortunately, they had several in stock. Semolina was easy to find. Central Market had it in bulk so I could buy just what I needed.

First you combine the flour, semolina, salt, baking soda and baking powder. Next cream together the butter, olive oil and sugar until light and fluffy. Add the eggs.

Zest and juice a lemon. Add to mixture with vanilla and lemoncello. Slowly beat in the dry ingredients.

The dough is much moister than the typical cookie. Chill for an hour first. I went out for a run. Then roll about a teaspoon into a ball and roll in sugar. Place on a cookie sheet lined with parchment paper. I put the dough into the freezer after the first batch to get it firmer to make it easier to roll the second batch.

Bake in 325 degrees for 15 minutes. My oven is cool so I baked them an additional five minutes. They were very light but cooked. Lemon aroma wafted thoughout the kitchen. I could not wait and bite into one. Yummmmm…