Semolina rosemary-orange pignoli cookies

My step-cousin Anna made these at Christmas 2015 and I loved them. I'm not that into sweets, and these aren't sickly sweet and more like shortbread.

Courtesy The Cooking Channel. http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/semolina-rosemary-pinoli-cookies.html

• 1 cup unsalted butter, room temperature
• 1 cup sugat
• 1 large egg, 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 pignoli nuts, lightly toasted (in heavy pan on stove stirring until lightly browned)

In the large bowl, beat the butter with the sugar until light and fluffy with a mixer. Add the egg and mix until combined, scraping down the sides to make sure it is well incorporated.

In a separate medium bowl, combine the flours, rosemaray, zest and salt. Slowly add the dry ingredients with the mixer on low. Mix just until incorporated. Add the pignolis and stir to combine.

Divide the dough into two portions. Roll each into a log about 10 inches long and 2 inches in diameter. Cover with plastic wrap and refrigerate at lease one hour and up to overnight.

Preheat the oven to 350°. Line two sheet pans with parchment paper. Slice one log into 1/4-inch slices. Place on pans, leaving about one" 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.

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