1 cup unsalted butter, softened (2 sticks)
1 cup sugar
1 large egg
1 3/4 cups all-purpose flour
1/2 cup fine semolina flour
2 teaspoons fresh rosemary leaves, finely chopped
1 teaspoon finely grated orange zest
1/4 teaspoon fine salt
1/2 cup pignoli nuts, lightly toasted
The cookie dough can be made and formed into logs ahead of time and frozen for up to 2 weeks. Thaw in refrigerator when ready to bake.
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