2 lg Lemons
1/2 lb Unsalted butter
1/4 ts Vanilla extract
2 c  Sugar
1 ts Salt
1    Egg
3 c  Semolina
1 c  All-purpose flour

TO DUST THE COOKIES
1/4 c Sugar

USING A GRATER, grate lemon peels, removing only the yellow part. Place the
grated peel in a mixing bowl. Squeeze the lemon juice and set aside in a
small bowl. 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. Add the egg, 1/2 cup lemon juice and grated rind and
beat until incorporated. Reserve any extra lemon juice for another use.
Decrease speed to slow and add the semolina and then the flour, beating
until just incorporated. Turn the dough onto a marble or wooden work
surface and divide it into 2 balls. Wrap in plastic wrap and place in the
refrigerator to chill for 1 hour. When chilled, remove from the
refrigerator and roll each ball into a log 2-inches in diameter. PREHEAT
OVEN TO 325F. Working on a marble or wooden surface, unwrap the dough log
and cut into rounds about 1/2-inch thick. Sprinkle each round with a little
sugar and lightly flatten the rounds with a rolling pin. Place the rounds
on an unbuttered cookie sheet and chill in the refrigerator until firm,
about 10 minutes. Bake the cookies on the middle rack of an oven for about
10 minutes, or until the surface starts to crack slightly. Remove from the
oven and let cool. The cookies will be chewy at first, but will harden as
they cool.