Roasted pine nuts, fresh Rosemary with a dab of high-quality extra virgin olive oil give these crispy edge-chewy cookies unique savory flavor.
- 3 1/2 teaspoons coarsely chopped fresh rosemary
- 1/4 cup pine nuts, toasted, plus more for topping cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon coarse salt
- 10 tablespoons (1 1/4 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
- Preheat oven to 325 degrees. Finely chop rosemary in 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 wax paper. Flatten slightly with fingers, and top each with pine nuts. Sprinkle with 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.