Recipe: Italian Orange Cookies - Sandy, this one doesn't have icing, but....

It's from Simply Italian. I was looking at it this morning and thinking of making them for an upcoming party, so when I saw your post this evening, I thought of them. Hope it helps. Happy Baking!

These lightly crumbly citrus cookies can be served up anytime with a cup of coffee, but they are also a perfect crunchy accompaniment to the ice cream and zabaglione. They will keep for several days in an airtight container.

ITALIAN ORANGE COOKIES
Makes 45

1 1/3 cups all-purpose flour
1 2/3 cups semolina or fine polenta
1/3 cup superfine sugar
1/3 cup unsalted butter, softened
2 1/2 teaspoons grate orange zest
2 eggs

Put all ingredients, along with a pinch of salt in a food processor and mix until smooth. Chill in the fridge for 15 minutes.

Preheat oven to 375 degrees F.

Grease a cookie sheet and place a teaspoon of the mixture on the cookie sheet. Lightly moisten your fingers with a little water and press the mixture down to flatten it. Don't use too much water or it will affect the texture of the cookies. Allow space between the cookies as they will expand during cooking.

Bake for about 15 minutes, or until the edges are dark golden brown. Remove from the oven, scoop off the cookie sheet with a metal spatula and cool on a wire rack. If you are baking the cookies in batches, make sure the cookie sheet is greased each time you use it. When cooled, store in an airtight container.