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Pine-Nut Cookies with Rosemary

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    Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
    Martha Stewart Living, November 2006
    • Yield Makes about 6 1/2 dozen
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    Ingredients

    • 3 1/2 teaspoons coarsely chopped fresh rosemary
    • 1/4 cup pine nuts, toasted, plus more for topping cookies
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon coarse salt
    • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
    • 1 cup plus 2 tablespoons granulated sugar
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons heavy cream
    • 1 large egg
    • Fine sanding sugar, for sprinkling

    Directions

    1. Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
    2. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
    3. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
    4. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.

    Recipe Reviews

    • cindyccm
      27 Dec, 2011

      It says 6 1/2 dozen up above, but I always get less. Sounds like a nice savory cookie, I have all the ingredients so I think I will make them for a NYE party. They could be appetizers or dessert!

    • Cheryllion
      24 Dec, 2010

      My son and I make these every year for Santa. So easy to make, and they have rosemary in them, which is my favorite part! I probably roll them a little bigger than what it says here -- maybe a little over an inch in diameter. And tonight, for example, I got about 4-and-a-half dozen.

    • marinatops
      21 Feb, 2010

      You forgot to mention how many cookies recipe yields!

    • Toni-Maree
      20 Feb, 2010

      What would you serve them with Martha? Ginger and rosemary have such a distinctive bite! A good hard cheddar in cheese course? Sincerely Toni-Maree

    • BriBro
      9 Mar, 2009

      Best savory sweet cookie I have ever tasted and/or made!

    • Timothygrass
      2 Mar, 2009

      Great cookie in the "not too sweet" category. Used them for an evening meeting; they worked well with coffee as well as white wine!

    • mommyzhome
      17 Dec, 2008

      I love these cookies, too. And they freeze well, too!

    • chamy
      15 Dec, 2008

      This is a great recipe! Everyone who has tried my cookies in NYC and Italy LOVED them! a great twist to cookies!

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