I know what you're thinking. Rosemary and Pine Nut Cookies?? Is this girl fo real?
Well, you need to check your skepticism at the door because these puppies are delicious. As soon as I saw the recipe I knew I'd be trying them. They were just different enough to tempt me. I wasn't wrong either. If you don't tell anyone they have rosemary in them, I'm sure most people won't figure it out, it's what makes them soooooo good. And they smell amazing when they're baking.
These are slightly crispy on the outside and nice and soft in the middle and will make a unique addition to your holiday cookie platter! You must try them.
Here's the recipe:
Rosemary and Pine Nut Cookies
Yields about 30 cookies
1 1/2 cups unbleached all purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1 1/2 tsp chopped fresh rosemary
1/2 cup pine nuts, toasted
3/4 cup unsalted butter, softened at room temperature
1 large egg
1/2 tsp pure vanilla extract
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 the 2 Tbs of the pine nuts in food processer and process until finely chopped.
Add the butter to the sugar mixture you put in the stand mixer and beat on medium 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 shape into a log about 2 inches thick and 11 inches long. Wrap and refrigerate until firm, about 1 to 2 hours.
Position a rack in the center of the oven and heat the oven to 350 degrees 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 3 cookie sheets, spaced about 1 1/2 inches apart.
Bake the cookies 1 sheet at a time until they're set and the sides are lightly brown, 10 to 12 minutes. Let cool on the sheet for 10 minutes. Using a spatula, transfer the cookies to a rack and let cool to room temperature, about 1 hour. Serve, or store in an airtight container at room temperature for up to 5 days.