Rating: 3.29 stars
79 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 33
  • 2 star values: 14
  • 1 star values: 3

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

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Recipe Summary test

Yield:
Makes about 6 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (10)

79 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 33
  • 2 star values: 14
  • 1 star values: 3
Rating: 5 stars
12/19/2017
I love love love these cookies! I found that when I bring them to parties the crowd either goes "ga ga" over them or absolutely loathes them. If you are not a ginger/rosemary person- these are not the cookies for you. These are more savory than an actual cookie and pairs nicely with a wine. I found that I do not get 6 1/2 dozen, closer to 4 dozen or less.
Rating: Unrated
06/15/2013
I have made these several times and love love love them!
Rating: Unrated
12/27/2011
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!
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Rating: Unrated
12/24/2010
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.
Rating: Unrated
02/21/2010
You forgot to mention how many cookies recipe yields!
Rating: Unrated
02/20/2010
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
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Rating: Unrated
03/09/2009
Best savory sweet cookie I have ever tasted and/or made!
Rating: Unrated
03/02/2009
Great cookie in the "not too sweet" category. Used them for an evening meeting; they worked well with coffee as well as white wine!
Rating: Unrated
12/17/2008
I love these cookies, too. And they freeze well, too!
Rating: Unrated
12/15/2008
This is a great recipe! Everyone who has tried my cookies in NYC and Italy LOVED them! a great twist to cookies!