Serves: 36
Total Calories: 71
1 In a large bowl, sift together the flour, semolina, and salt.
2 In a large bowl with an electric mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar and beat until well blended, about 1 minute more. Beat in the egg until blended.
3 Add the dry ingredients and stir on low speed until just blended. (Do not overmix.) Gather the dough into a ball and wrap in plastic wrap. Refrigerate 1 hour up to overnight.
4 Preheat the oven to 350°F. Grease 2 large baking sheets.
5 On a lightly floured surface, with a rolling pin, roll out the dough to a 9-inch circle about 1/4 inch thick. With a cookie or biscuit cutter, cut the dough into 2-inch circles. Place on the prepared baking sheets about 1 inch apart.
6 Have ready 2 wire cooling racks. Bake 13 minutes or until the cookies are lightly golden around the edge.
7 Transfer the baking sheets to the cooling racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Semolina Cookies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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