Pine Nut Shortbread Cookies with Rosemary
Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
Turn out dough onto saran wrap, and form a log with a diameter of approximately 2 inches (give or take). Refrigerate until firm, about 30 minutes, or up to 2 days.
Transfer to an aluminum or parchment-lined baking sheet. Bake until just golden, 13 to 15 minutes.