rosemary & pine nut shortbread cookies

April 22nd, 2009

I had a hankering for something sweet last weekend and cookies seemed like the right thing to do. I got out my cookbooks and nothing jumped out, so then I visited Martha. Although it wasn’t quite what I had in mind when I started my search, I saw a recipe for rosemary and walnut shortbread cookies that got me excited. I decided to make them, but with a few key modifications. Let me tell you, these aren’t just any shortbread cookies, they are the best shortbread cookies that you will put in your mouth. Ok, ok… that’s a little dramatic, but I think they are really awesome.

The first modification I made was to use pine nuts instead of walnuts. I’m a big fan of pine nuts because they’re so rich and buttery, plus they’ve always worked really well with rosemary. I ground the nuts with my mortar and pestle since I broke my chopper, but I think the consistency I got with this method worked really well. Next I finely chopped up the rosemary and added the remaining ingredients. The dough is a little crumbly, so I put a piece of saran wrap on the counter and put the dough on it. I then pulled the sides of the wrap together and rolled the dough into a log. I popped it into the fridge and let it chill for a bit.

Before I took the dough our of the fridge I sprinkled some raw sugar on my cutting board so I could roll the dough in it. Once most of the dough was covered with sugar, I sliced it into 1/4-inch rounds. I placed them on a cookie sheet and in the oven they went.

I pulled them out of the oven and was greeted by little golden cookies and the lovely scent of rosemary. Almost immediately I popped one in my mouth because I was dying to try these puppies out. Dang it they are so delicious! They have a soft crunch that half crumbles, half melts in your mouth. And the flavors, my goodness the flavors are spectacular. The brown sugar and vanilla brings a really lovely sweetness to what would otherwise be a savory cookie. Mmmm, these make me happy.

rosemary & pine nut shortbread cookies
adapted from Martha
makes about 2 dozen cookies

1 1/4 cups all-purpose flour
1/2 cup finely ground pine nuts
1 Tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Raw sugar, for decorating

Preheat oven to 300 degrees.
1
Whisk flour, nuts, rosemary, and salt in a large bowl.

2
Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low.
3
Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.

4
Turn out dough onto saran wrap, and form into a log. Refrigerate until firm, about 30 minutes.

5
Place raw sugar on a plate or cutting board and roll log so that it is covered in sugar.
6
Slice cookies into 1/4 inch rounds and transfer to parchment-lined baking sheets.

7
Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

Comments: 8 Total

  1. Jenn@slim-shoppin

    April 22, 2009 at 12:59 pm

    I would never have thought of that combo in a million years! Isn’t it fun when you can create something so awesome!!

    I love pine nuts, but have never thought of putting them into a cookie recipe! Thanks for sharing!

  2. Elyse

    April 22, 2009 at 1:09 pm

    These sound absolutely divine! I love that you used pine nuts. I adore using them in baking. What a fabulous job. You have given me a serious craving for some shortbread :)

  3. Whitney

    April 22, 2009 at 10:12 pm

    The flavors in these intrigue me. Wow.

  4. The Purple Foodie

    April 23, 2009 at 9:51 am

    I like how it’s not classified as either sweet or savory. It’s got a pleasant mix of both.

  5. David

    April 23, 2009 at 2:52 pm

    Those Aaron brought at the office were great Kelly. I really enjoyed them!

    I’m a fan of digestive cookies, and there was something about the texture and restrained sweetness that reminded me of it, in a far more refined way. Kudos.

  6. Allison

    May 5, 2009 at 6:15 pm

    Making these tonight (after eyeing the post for the last week)…psyched! Thank you for such a good looking recipe.

  7. Kelly

    May 5, 2009 at 8:09 pm

    allison-
    so happy you made and enjoyed them!

  8. FriedaWilder18

    March 10, 2010 at 4:33 pm

    I took my first loan when I was very young and that aided my business very much. However, I require the auto loan over again.

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