Mediterranean Lemon-Pistachio Semolina Cookies

In a large bowl, whisk together the fine semolina, all-purpose flour, granulated sugar, baking powder, and salt.

Add the melted unsalted butter, milk, and lemon zest to the dry ingredients. Mix with a spoon until a soft dough forms.

Gently fold in the chopped pistachios until evenly distributed.

Roll the dough into 12 equal-sized balls, then slightly flatten each ball into a disc shape.

Place the cookies on a baking sheet lined with parchment paper and bake at 350°F/175°C for 18-20 minutes, or until the edges are lightly golden brown.