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.
Whisk flour, nuts, rosemary, and salt in a large bowl.

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.
Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.

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

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

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

    so happy you made and enjoyed them!

  8. FriedaWilder18

    March 10, 2010 at 4:33 pm

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