Rosemary Pine Nut Cookies Recipe

Name: Rosemary Pine Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 teaspoons coarsely chopped fresh rosemary; 1/4 cup pine nuts, toasted, plus more; pine nuts, for topping the cookies; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 10 tablespoons softened unsalted butter (1 1/4 sticks); 1 cup granulated sugar; 2 tablespoons granulated sugar; 2 tablespoons extra virgin olive oil; 3 tablespoons heavy cream; 1 large egg; decorator sugar (sanding sugar)

Servings: persons

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more
pine nuts, for topping the cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons softened unsalted butter (1 1/4 sticks)
1 cup granulated sugar
2 tablespoons granulated sugar
2 tablespoons extra virgin olive oil
3 tablespoons heavy cream
1 large egg
decorator sugar (sanding sugar)

1
Preheat oven to 325u00b0F.
2
Finely chop rosemary in a food processor. Add pine nuts, pulse until coarsely ground.
3
Transfer to a large bowl. Whisk in 2 cups of the flour, the baking soda,ginger and salt. Set aside.
4
Put butter and sugar in a separate bowl and with an electric mixer, mix on high speed until pale and fluffy, about 5 minutes. Mix in oil and reduce speed to low. Mix in flour mixture. Add cream and mix until well combined, about 2 minutes. Mix in egg and remaining 1/2 cup flour.
5
Shape dough into 3/4 inch balls and space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and top each with one pine nut. Sprinkle with sanding sugar.
6
Bake cookies rotating sheets halfway through until edges are golden, about 13 minutes. Let cool about 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Can be stored in airtight containers up to 3 days.

967

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 teaspoons coarsely chopped fresh rosemary, 1/4 cup pine nuts, toasted, plus more, pine nuts, for topping the cookies, 2 1/4 cups all-purpose flour, and more.

Yes, Rosemary Pine Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Pine Nut Cookies

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