pine nut shortbread cookies with rosemary
(1 rating)
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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.
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(1 rating)
Ingredients For pine nut shortbread cookies with rosemary
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1/2 cpine nuts
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1 Tbspfresh rosemary, chopped
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1 stickbutter, insalted
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1/4 cdark brown sugar, packed
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1/4 csugar
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1 tsppure vanilla extract
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2 1/2 tspkosher salt
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1 1/4 call purpose flour
How To Make pine nut shortbread cookies with rosemary
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1Preheat oven to 300-degrees. Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
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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.]
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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.
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4Unwrapped 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.
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5Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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