Rosemary Pine Nut Shortbread Cookies
Author: Kate Wheeler
Prep time:
Cook time:
Total time:
Serves: 30
- 2 c. all purpose flour
- 1 tsp. salt
- 1 cup butter, at room temperature
- ⅔ c. granulated sugar
- zest of 1 orange
- ⅔ c pine nuts, toasted and loosely chopped
- 2 tsps fresh rosemary, finely chopped
- In the bowl of your stand mixer, cream the butter and the sugar and beat until light and fluffy.
- Add the sugar, salt and orange zest and mix again, then add the flour, pine nuts and rosemary.
- Mix until the dough holds together well and isn't too crumbly.
- Turn the dough out onto some plastic wrap, knead a bit, divide into 2 balls, flatten them slightly, and pop it in the fridge for about 15 minutes.
- Preheat the oven to 350 degrees.
- On a lightly floured surface with a lightly floured rolling pin, roll the dough out to about a quarter inch thick.
- Cut into equal squares, 1.5-2 inches a side. Place each square on a baking sheet lined with parchment or silpat.
- Bake for 10-11 minutes or until the cookies are pale golden.
Adapted from 101 Cookbooks, via my friend Cate
Recipe by The Domestic Front at http://www.thedomesticfront.com/santa-baby-just-slip-a-sable-under-the-tree/
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