Semolina Cookies

• 1 cup semolina

• 1/2 cup all-purpose flour

• 1/2 cup powdered sugar

• 1/2 cup butter, softened

• 1/4 teaspoon baking powder

• 1/4 teaspoon cardamom powder (optional)

• A pinch of salt

• 2 tablespoons milk (as needed)

• 1/4 cup sliced almonds or pistachios for garnish (optional)

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy.

3. In a separate bowl, sift together the semolina, all-purpose flour, baking powder, cardamom powder (if using), and a pinch of salt.

4. Gradually add the dry ingredients to the butter-sugar mixture, mixing until well combined. If the dough feels too dry, add milk, one tablespoon at a time, until the dough comes together.

5. Take small portions of the dough and roll them into balls, then flatten them slightly. Place them on the prepared baking sheet, leaving some space between each cookie.

6. If desired, press a few sliced almonds or pistachios into the top of each cookie for garnish.

7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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