Ghoriba (Moroccan Semolina Cookies)

Ingredients:

1/3 cup ghee or butter
2/3 cup icing sugar
1 cup fine semolina flour
2 tbsp ice cold water

Garnish:

Powdered/icing sugar for cookies surface dusting (optional)

Method:

Preheat oven to 180 °C.

Line a big baking tray with parchment paper; set aside.

In a large bowl, cream butter together with sugars till creamy, pale and fluffy.

Gradually, add-in flour and knead into smooth and soft dough.

Wrap well with plastic wrapper and set aside to rest for at least 3 hours.

Divide dough into 15 pieces of dough balls (about a walnut size); set aside covered.

Lightly greased or flour a cookies mold, press a smooth dough ball into mold and tilt out cookies carefully (I use jelly/pudding plastic mold).

Alternatively, roll out dough flat to about quarter inch thick and cut accordingly with cookies cutter.

Arrange the shaped cookies on the prepared tray and bake cookies in the preheated oven for 20 minutes or until lightly golden brown.

Remove from oven (If desire, dust-on with some powdered sugar right this moment), transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 15 cookies.