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Recipe

Rosemary and Pine Nut Cookies

Maren Caruso

Servings: eight.

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.

Ingredients

  • 6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. table salt
  • 3/4 cup granulated sugar
  • 1-1/2 tsp. chopped fresh rosemary
  • 6 oz. (3/4 cup) unsalted butter, softened
  • 1 large egg
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup pine nuts, toasted

Preparation

  • 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.

Reviews

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Reviews

  • suzannap | 12/17/2013

    Excellent cookies. You can swap toasted almonds if you like, and they are just excellent.

  • LYNE123 | 01/16/2012

    These cookies were terrible.Nobody in my family liked them. I had to throw them out.

  • User avater
    philvk | 10/02/2011

    I'd hoped to make these for over a year, and they turned out great. Flavors were really nicely balanced between the pine nut and rosemary, and they had a little crisp to them when they cooled off. This recipe is a keeper.

  • mmeckstr | 11/30/2010

    These cookies are delicious. Possibly some of the best cookies I've ever had - and easy to make! Perfect for the holidays.

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