Rosemary Pine Nut Cookies
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
DAY 7 OF THE 12 DAYS OF CHRISTMAS COOKIES: Rosemary Pine Nut Cookies
I told you the other day about the Cookie Swap I went to and how there were so many good cookie recipes! And today, I have another one for you.
I am going to admit I was a little hesitant when I heard what these cookies were. I wasn’t so sure about the flavor combinations. But it was love at first bite with the Rosemary Pine Nut Cookies!
These Rosemary Pine Nut Cookies are hands-down the best savory sweet cookie I have ever tasted! I love the buttery way they melt in your mouth when you chew them. They have a nice nutty and buttery texture from the grounded pine nuts.
Bring these cookies to your next cookie swap and everyone will go nuts over them!
TO MAKE THESE Rosemary Pine Nut Cookies, XX:
- food processor
- stand mixer
- baking sheet
- parchment paper
- cookie scoop
- 1 teaspoon baking soda
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons heavy cream
- 1 large egg
- Fine sanding sugar, for sprinkling
HOW TO MAKE Rosemary Pine-Nut Cookies
Tips for Rosemary Pine-Nut Cookies
- Store cookies in an airtight container.
- If you are a fan of pine nuts, add chopped pine nuts to the tops of your cookies instead of just topping with just one.
- It’s important to flatten your cookies before baking! I like to use the bottom of a measuring cup to press down on the tops of my cookies. This will help your cookies to be crumbly instead of being fluffy.
12 Days of Christmas Cookies:
If you love these Rosemary Pine-Nut Cookies, check out some more of our favorite cookie recipes and the rest of the 12 Days of Christmas Cookies HERE!
Rosemary Pine-Nut Cookies
Rosemary Pine-Nut Cookies
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Ingredients
- 3 1/2 teaspoons coarsely chopped fresh rosemary
- 1/4 cup pine nuts, toasted, plus more for topping cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon coarse salt
- 10 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
- Fine sanding sugar, for sprinkling
Instructions
- Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
- Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
- 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 pine nut. Sprinkle with sanding 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.
Notes
Cookies can be stored in airtight containers up to 3 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
