Pine Nut Shortbread Cookies with Rosemary

Pine Nut Shortbread Cookies With Rosemary Recipe

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Marsha Gardner


I love the smell of rosemary. I about 6 nice bushes of it growing in my herb garden and along the walk up to the back door. I rub it whenever I go by just to smell it better.


★★★★★ 1 vote


  • 1/2 c
    pine nuts
  • 1 Tbsp
    fresh rosemary, chopped
  • 1 stick
    butter, insalted
  • 1/4 c
    dark brown sugar, packed
  • 1/4 c
  • 1 tsp
    pure vanilla extract
  • 2 1/2 tsp
    kosher salt
  • 1 1/4 c
    all purpose flour

How to Make Pine Nut Shortbread Cookies with Rosemary


  1. Preheat oven to 300-degrees.

    Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
  2. Add the butter, brown sugar, granulated sugar, vanilla, and salt. Pulse until smooth. [Note: It may be necessary to pull out the blade and scraped down the sides so that everything is evenly incorporated.]
  3. Add the flour. Pulse until dough comes together and is fairly smooth.

    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.
  4. Unwrapped the dough and slice the cookies into ¼ inch rounds. [Optional: dust with coarse/demerara sugar]

    Transfer to an aluminum or parchment-lined baking sheet. Bake until just golden, 13 to 15 minutes.
  5. Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.

Printable Recipe Card

About Pine Nut Shortbread Cookies with Rosemary

Course/Dish: Cookies

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