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.
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