Pine Nut Cookies with Rosemary

Martha Stewart Living, 2006

MAKES 5 DOZEN

    3 1/2 teaspoons coarse chop rosemary                           
    1/4 cup pine nuts toasted, +M4 topping                         
    2 1/4 cups flour                                               
    1 teaspoon baking soda                                         
    1/2 teaspoon ground ginger                                     
    1/4 teaspoon salt                                              
    10 tablespoons unsalted butter                                 
    1 cup + 2tbsp sugar                                            
    2 tablespoons evoo                                             
    3 tablespoons heavy cream                                      
    1 egg                                                          
    Sanding sugar for sprinkling                                   

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. Cookies can be stored in airtight containers up to 3 days.

My Notes: These are really tasty. Not sweet like dessert cookies...more like a cheese course.

MXF