Rosemary Pine-Nut Cookies

Bambú Clinic cookies recipes

Roasted pine nuts, fresh Rosemary with a dab of high-quality extra virgin olive oil give these crispy edge-chewy cookies unique savory flavor.

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

DIRECTIONS

  1. Preheat oven to 325 degrees. Finely chop rosemary in 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.
  2. 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.
  3. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with wax paper. Flatten slightly with fingers, and top each with pine nuts. Sprinkle with sugar.
  4. 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.

Comments are closed.