Rosemary Pine Nut Shortbread Cookies
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
  1. In the bowl of your stand mixer, cream the butter and the sugar and beat until light and fluffy.
  2. Add the sugar, salt and orange zest and mix again, then add the flour, pine nuts and rosemary.
  3. Mix until the dough holds together well and isn't too crumbly.
  4. 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.
  5. Preheat the oven to 350 degrees.
  6. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to about a quarter inch thick.
  7. Cut into equal squares, 1.5-2 inches a side. Place each square on a baking sheet lined with parchment or silpat.
  8. 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