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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.

Source: Martha Stewart Living, November 2006
Yield

Ingredients

Directions

Cook's Notes

Cookies can be stored in airtight containers up to 3 days.

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Reviews

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How would you rate this recipe?
78
  • melkunze
    15 JUN, 2013
    I have made these several times and love love love them!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • marinatops
    21 FEB, 2010
    You forgot to mention how many cookies recipe yields!
    Reply
  • MS112590167
    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
    Reply
  • BriBro
    9 MAR, 2009
    Best savory sweet cookie I have ever tasted and/or made!
    Reply
  • 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!
    Reply
  • mommyzhome
    17 DEC, 2008
    I love these cookies, too. And they freeze well, too!
    Reply
  • 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!
    Reply

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