Semolina Butter Cookies

Yields:	2 dozen
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Sift the semolina, cake, and all-purpose flours into a small bowl and set aside.

Beat the butter in a medium bowl at medium speed until white, light and fluffy.

The more you beat, the lighter the cookie.

Gradually sprinkle in the sugar and zest.

Continue to beat for 2 minutes.

Remove from the mixer and gradually fold in the flours.

The dough will be quite soft; refrigerate for 10 minutes.

Preheat oven to 275 degrees F.

Shape dough into diamond-shaped cakes about 1-inch wide and 1/2-inch thick.

Place on an ungreased cookie sheet about 1/2-inch apart.

Place an almond on the top of each cookie and bake for 35 to 40 minutes.

They will be very fragile, so allow them to cool for 1 hour on the tray.

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