Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pine-Nut Cookies with Rosemary 3.3 (79) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 6 1/2 dozen 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. Ingredients 3 ½ teaspoons coarsely chopped fresh rosemary ¼ cup pine nuts, toasted, plus more for topping cookies 2 ¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon ground ginger ¼ teaspoon coarse salt 10 tablespoons (1 ¼ 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 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. 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. 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. 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. Cook's Notes Cookies can be stored in airtight containers up to 3 days. Rate it Print