"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pine Nut Cookies with Rosemary Recipe

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This recipe for Pine Nut Cookies with Rosemary, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary (David) Johnson
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 tsp. chopped Rosemary
1/4 c. pine nuts, toasted
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. salt
1 1/4 sticks butter
1 c. + 2 tbsp. sugar
2 tbsp. olive oil
3 tbsp. cream
1 large egg

Directions:
Directions:
Preheat oven to 325 Finely chop rosemary ( fresh if available.) Coarsely grind pinenuts. Transfer to a large bowl. Stir in 2 c. flour, baking soda, ginger and salt; set aside. In a large mixing bowl, add butter and sugar. Mix on high until pale and fluffy. Add oil, mix in until blended. Mix in flour mixture on low speed. Add cream and mix until well combined. Add egg and remaining flour, mix until blended. Shape dough into 3/4" balls, space 2" apart on parchments lined baking sheets. Flatten slightly, sprinkle with sugar. Bake cookies; rotating baking sheets 1/2 way through; about 13 minutes until edges are golden brown. Cool on wire racks 10 minutes.

 

 

 

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