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


1Preheat oven to 300-degrees.

Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
2Add 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.]
3Add 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.
4Unwrapped the dough and slice the cookies into ΒΌ 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.
5Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.

About Pine Nut Shortbread Cookies with Rosemary

Course/Dish: Cookies