PINE NUT SHORTBREAD COOKIES WITH ROSEMARY
I love the smell of rosemary. I about 6 nice bushes of it growing in my herb garden and along the walk up to the back door. I rub it whenever I go by just to smell it better.
Provided by Marsha Gardner
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300-degrees. Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
- 2. Add the butter, brown sugar, granulated sugar, vanilla, and salt. Pulse until smooth. [Note: It may be necessary to pull out the blade and scraped down the sides so that everything is evenly incorporated.]
- 3. Add the flour. Pulse until dough comes together and is fairly smooth. Turn out dough onto saran wrap, and form a log with a diameter of approximately 2 inches (give or take). Refrigerate until firm, about 30 minutes, or up to 2 days.
- 4. Unwrapped the dough and slice the cookies into ¼ inch rounds. [Optional: dust with coarse/demerara sugar] Transfer to an aluminum or parchment-lined baking sheet. Bake until just golden, 13 to 15 minutes.
- 5. Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.
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