These buttery crisps are like shortbread cookies with Italian flair. The fresh rosemary adds a wonderful fragrance and flavor while the toasted pine nuts both enrich the cookie dough and serve as a pretty decoration on top.
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In a medium bowl, combine the flour, baking soda, and salt until well blended, and set aside.
In a food processor, pulse the sugar and rosemary until combined and the rosemary is finely chopped. Transfer to a stand mixer fitted with the paddle attachment. Put all but 2 Tbs. of the pine nuts in the food processor and process until finely chopped.
Add the butter to the sugar mixture and beat onmedium speed until light and fluffy, about 2 minutes. Reduce the speed to low and add the egg and vanilla; beat until thoroughly combined. Add the chopped pine nuts and then the flour mixture and mix until the dough absorbs the flour and starts to come together.Turn the dough out onto a large piece of plastic wrap and form into a log about 2 inches thick and 11 inches long. Wrap and refrigerate until firm, 1 to 2 hours.
Position a rack in the center of the oven and heat the oven to 350°F. Cut the dough into disks between 1/4 and 1/2 inch thick (about 30 cookies). Sprinkle the cookies with the whole pine nuts and gently press in place so they adhere. Arrange on three baking sheets, spaced about 1-1/2 inches apart. Bake one sheet at a time until the cookies are set and the sides are lightly brown, 10 to 12 minutes. Let cool for 10 minutes.
Using a spatula, transfer the cookies to a cooling rack and cool to room temperature, about 1 hour. Serve, or store in an airtight container at room temperature for up to five days.
These are fabulous. Very different and not too sweet.
Excellent cookies. You can swap toasted almonds if you like, and they are just excellent.
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