Cardamom-Semolina Shortbread Cookies

• 3 1/4 cups all-purpose flour
• 3/4 cup semolina flour
• 2 1/4 teaspoons ground cardamom
• 4 sticks unsalted butter, softened
• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 teaspoon orange-flower water, available at gourmet markets, or substitute orange extract or liqueur

1. Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
2. Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy.
3. Scrape down the sides of the bowl, then add the egg yolks; mix well.
4. Add the dry ingredients and mix until just incorporated.
5. Mix in the orange-flower water.
6. Divide the dough in half; place each half on a sheet of wax paper.
7. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log.
8. Wrap tightly and chill until firm, at least 1 hour.
9. Preheat the oven to 350 degrees.
10. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl.
11. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated).
12. Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes.
13. Place the cookies on a wire rack to cool.
14. Repeat with the remaining log of dough.
15. Photograph by Emily Nathan

flour, flour, ground cardamom, butter, sugar, salt, egg yolks, orangeflower water

Taken from www.foodnetwork.com/recipes/cardamom-semolina-shortbread-cookies-recipe.html (may not work)