Pine Nut Rosemary Shortbread

posted on December 1, 2009

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When I first came across these pretty little cookies I just knew I needed to bake these as holiday gifts. We all know I love shortbread, and I thought that the rosemary would give a winter-y flavor to them.

These cookies turned out fantastic! The nutty flavor of the browned butter in the shortbread really compliments the pine nuts, and the rosemary imparts a really unique, tasty bite. Also, I recommend trying at least one just out of the oven when it’s nice and warm and crumbly- absolute bliss!

I’m glad I made a test batch to make sure they would be delicious, because now I can bake up a few batches and wrap them up in cellophane and tie them with pretty ribbon- instant Christmas goodies!

I love how you can see the hunks of pine nut and rosemary, very rustic.

Oh. My. Goodness. Just look at that perfect, golden-brown, buttery bottom.

Pine Nut Rosemary Shortbread

recipe from here

ingredients:

2 cups white whole-wheat flour
scant teaspoon salt
1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
zest of one lemon
2/3 cup pine nuts, toasted and coarsely chopped
1 1/4 tsp fresh rosemary, finely chopped
turbinado sugar, for sprinkling (optional)

In a small bowl, combine the flour and salt and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy. Add in the flour mixture, pine nuts, and rosemary and mix until just combined (though in my experience, I tend to think shortbread is actually better when it’s “over-mixed”).
Turn the dough out onto a floured work surface and knead a couple of times so that it just comes together. Roll it into a ball and divide that ball in two. Flatten each half into a 1 inch disk and wrap in plastic wrap and refrigerate for at least 15 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Roll the dough out on a lightly floured surface to 1/4 inch thick. Using cookie cutter, stamp out shapes and place on lined baking sheet. Sprinkle cookies with turbinado sugar if you so desire (I sprinkled half of mine and left the other half plain).
Bake for around 10 minutes, or until the cookies begin to turn golden on the bottom. Let cool on a wire baking rack.