Semolina Rosemary Pinoli Cookies

Name: Semolina Rosemary Pinoli Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 dozen cookies
Cuisine: italian
Ingredients: 2 sticks (1 cup) unsalted butter, at room temperature; 1 cup sugar; 1 large egg, at room temperature; 1 3/4 cups all-purpose flour; 1/2 cup fine semolina flour; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon grated orange zest; 1/4 teaspoon salt; 1/2 cup lightly toasted pignoli (pine nuts)

Getting reviews...

Level: Easy

Total: 1 hr 50 min (includes chilling time)
Active: 25 min

Yield: 4 dozen cookies

Level: Easy

Total: 1 hr 50 min (includes chilling time)
Active: 25 min

Yield: 4 dozen cookies

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature

1 cup sugar

1 large egg, at room temperature

1 3/4 cups all-purpose flour

1/2 cup fine semolina flour

2 teaspoons finely chopped fresh rosemary

1 teaspoon grated orange zest

1/4 teaspoon salt

1/2 cup lightly toasted pignoli (pine nuts)

Directions

In the bowl of a stand mixer or using a hand mixer, beat the butter with the sugar until light and fluffy. Add the egg and mix until combined, scraping down the sides and bottom to make sure it is well incorporated.
In a separate medium bowl, combine the all-purpose flour, semolina flour, rosemary, orange zest and salt. Slowly add the dry ingredients to the butter and sugar with the mixer on low. Mix just until incorporated. Add the pignoli and stir to combine.
Divide the dough into 2 parts. Roll each into a log about 10 inches long and 2 inches in diameter. Wrap in plastic and refrigerate at least 1 hour and up to overnight.
When ready to bake, preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. Slice one cookie dough log into 1/4-inch-thick rounds. Place on the prepared sheet pans, leaving about 1 inch of space between the cookies. Bake for 12 minutes, rotating the pans halfway through; the cookies should be deep golden brown on the bottom and look dry on top. Remove from the pans and cool on wire racks. Repeat with the second log of dough.

Cook’s Note

The cookie dough can be made, formed into logs and frozen for up to 1 month. Thaw in the refrigerator before baking.

My Private Notes

Show: Extra Virgin

Episode: A Day with the Girls

Looking for Something Else?

Healthy Highly Rated 5 Ingredients or Less Surprise Me

Biscotti al Rosmarino e Pinoli (Rosemary and Pignoli Cookies)

Sweet Semolina: Halva

Orange-Rosemary Cookies with Orange Glaze

Rosemary Peanuts

Snowball Cookies

Pine Nut Cookies

Big Boy Cookies

Snowman Sugar Cookies

Semolina Rosemary Pinoli Cookies

Categories: