Pine Nut Shortbread Cookies With Rosemary Food

PINE-NUT COOKIES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees. Finely chop rosemary in a 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 parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding 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.

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• Preheat the oven to 350 degrees. Place a rack at the middle level.
• Spread the pine nuts on a cookie sheet and place in the oven. Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from the cookie sheet and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove from the heat and stir in the confectioner's sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.
• Spread and pat the dough evenly into an ungreased 8-inch square baking pan. bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. The bars can be stored, tightly covered, for up to 5 days, or frozen for 1 month.

ROSEMARY PINE NUT COOKIES

Steps:

• Preheat oven to 325°F.
• Finely chop rosemary in a food processor. Add pine nuts, pulse until coarsely ground.
• Transfer to a large bowl. Whisk in 2 cups of the flour, the baking soda,ginger and salt. Set aside.
• Put butter and sugar in a separate bowl and with an electric mixer, mix on high speed until pale and fluffy, about 5 minutes. Mix in oil and reduce speed to low. Mix in flour mixture. Add cream and mix until well combined, about 2 minutes. Mix in egg and remaining 1/2 cup flour.
• Shape dough into 3/4 inch balls and space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and top each with one pine nut. Sprinkle with sanding sugar.
• Bake cookies rotating sheets halfway through until edges are golden, about 13 minutes. Let cool about 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Can be stored in airtight containers up to 3 days.

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

MIXED NUT SHORTBREAD

Steps:

• preheat oven to 375.
• spray an 8x8" pan with cooking spray.
• stir together sugar and butter with a wooden spoon until blended.
• add vanilla.
• add flour and mix with your hands until a soft dough forms.
• spread dough into greased pan pressing down to even.
• sprinkle with nuts and the 1 tbsp sugar.
• bake 20-25 minutes until cooked.
• cut into 18 bars.
• enjoy!

PINE NUT SHORTBREAD COOKIES WITH ROSEMARY

Steps:

• 1. Preheat oven to 300-degrees. Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
• 2. Add the butter, brown sugar, granulated sugar, vanilla, and salt. Pulse until smooth. [Note: It may be necessary to pull out the blade and scraped down the sides so that everything is evenly incorporated.]
• 3. Add the flour. Pulse until dough comes together and is fairly smooth. Turn out dough onto saran wrap, and form a log with a diameter of approximately 2 inches (give or take). Refrigerate until firm, about 30 minutes, or up to 2 days.
• 4. Unwrapped the dough and slice the cookies into ¼ inch rounds. [Optional: dust with coarse/demerara sugar] Transfer to an aluminum or parchment-lined baking sheet. Bake until just golden, 13 to 15 minutes.
• 5. Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.

PINE NUT ROSEMARY SHORTBREAD COOKIES

Steps:

• Combine flour and salt in a small bowl and whisk to combine. In a separate large bowl or stand mixer cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix it, but under mixing will make the dough seem a bit dry, which can make it more difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes. Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough into a log about 1 1/2" in diameter, wrap in plastic and place in freezer for 30 minutes. Remove and slice into cookies about 1/2" thick. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.