Semolina Cookies


Serves: 36
Total Calories: 71

Ingredients

1 2/3 cups all-purpose flour
1/2 cup fine semolina
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg

Directions:

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.

Nutritional Facts:

Serves: 36
Total Calories: 71
Calories from Fat: 45

This Semolina Cookies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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