Rosemary Pine Nut Cookies
Infused with the earthy aroma of fresh rosemary and the satisfying crunch of pine nuts, these Rosemary Pine Nut Cookies are a delicious twist on traditional buttery treats. Perfectly balanced between sweet and savory, this recipe combines the warmth of brown sugar, a touch of vanilla, and a hint of herbal freshness for an unexpected yet delightful flavor profile. With a prep time of just 15 minutes, these cookies are an easy and elegant option for holiday gatherings, afternoon tea, or anytime snacking. Their slightly crisp edges and tender centers make them irresistible, while the rosemary and pine nuts add a sophisticated touch. Whether you’re a fan of herbal baking or looking to elevate your cookie game, these cookies are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1.5 tablespoons Fresh rosemary, finely chopped
- 0.5 cups Pine nuts
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
Fold in the chopped rosemary and pine nuts until evenly distributed throughout the dough.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, spacing each portion about 2 inches apart.
Gently flatten each cookie slightly with your fingers or the back of a spoon, as these cookies will not spread much during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled and enjoy their unique sweet-savory flavor. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 152.1 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 143 mg | 11% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
