December 25, 2011

Rosemary Pine Nut Cookies

If you like to take a walk on the culinary wild side, these cookies are a festive way to do it. They combine an interesting combination of usually savory flavors into an exquisite little treat. A great conversation starter, they would be a great addition to any cocktail party, or cookie jar.

Yield: About 3 dozen 2 1/2 inch cookies

  • 8 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons heavy cream
  • 1 large egg
  • 1/4 cup pine nuts, toasted and coarsely chopped, plus more whole ones for top of cookies
  • 3 1/2 teaspoons coarsely chopped fresh rosemary
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • granulated sugar, for sprinkling
Preheat oven to 325 degrees Fahrenheit.
Finely chop rosemary. Cream butter and granulated sugar in the bowl of an electric mixer with the paddle attachment on high speed until pale and fluffy, about 5 minutes. Add egg, cream and olive oil. Reduce speed to low and add flour, baking soda, xanthan gum, ginger, rosemary and pine nuts and salt and mix until well combined, about 2 minutes.
Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a whole pine nut. Sprinkle with granulated sugar.
Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 7 days. Enjoy!

More to come with Love!

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