Total Calories: 42
1 Preheat the oven to 350°F. Grease a 15 × 10 × 1- inch jelly roll pan.
2 In a bowl, stir together the flour, salt, and spices.
3 In a large electric mixer bowl, beat the butter, sugar, and egg yolk on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and stir in the dry ingredients until thoroughly blended, about 2 minutes more.
4 Crumble the dough into the prepared pan. With your hands, firmly press the dough out into an even layer. With the back of a fork, make shallow ridges in the top of the dough.
5 Bake 25 to 30 minutes or until lightly browned. Transfer the pan to a wire cooling rack. Cool 10 minutes. Then cut the dough into 2 × 1-inch cookies.
6 Cool completely in the pan. Store at room temperature 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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