Rosemary Piñon Ice Box Cookies

1. 1

   Combine the first 5 ingredients in a bowl and whisk to blend. Set aside. Chop the pine nuts in small to medium pieces. Set aside.

2. 2

   In a food processor, pulse the sugar, rosemary and lemon zest until combined and the rosemary is finely chopped. Transfer to your mixer bowl.

3. 3

   Add the butter to the sugar mixture and beat on medium to high speed until light and fluffy. Add the egg and vanilla; beat until thoroughly combined. Add the chopped pine nuts and the flour mixture and mix on low until the dough absorbs the flour. Turn the dough out onto a large piece of plastic wrap and shape it into a log about 1 1/2 inches thick. Wrap tightly and refrigerate until firm, 1 - 2 hours.

4. 4

   Heat the oven to 375 F. Line your cookie sheet with parchment or a Silpat liner. Using a thin, very sharp knife, cut the dough into disks about 1/4 inch thick. Wipe the knife every few cookies to keep the cuts clean. Arrange on cookie sheets about 2 inches apart.

5. 5

   Bake until the sides are lightly brown, 10 - 12 minutes. After 8 minutes, rotate your cookie sheets to ensure even browning. If you are baking more than one sheet at a time, switch the positions, too. Let cool on the sheet for 5 minutes. Using a thin, firm spatula, transfer to a rack to finish cooling. If there are any left after you have sampled to make sure they are any good, store in an airtight container. These freeze well.

* Per serving · 4 servings · Values may vary.

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