Pine Nut Rosemary Shortbread Cookies Recipes

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.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
• Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

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.

PINE NUT CARAMEL SHORTBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Pat onto the bottom of a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork., Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°., In a large saucepan, combine the butter, brown sugar, honey, sugar, cream and salt. Cook, stirring occasionally, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in pine nuts and vanilla. Spread evenly over crust., Bake for 20-25 minutes or until bubbly. Place pan on a wire rack., Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container.

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.

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Spread the pine nuts on a baking sheet and bake/toast for about 5 minutes, stirring them once or twice
• 3 until they become fragrant and golden
• 4 Watch carefully; they burn easily
• 5 Have an 8-inch square baking pan at hand; for easy extraction, the pan may be lined with parchment paper so that the paper hangs over 2 of the sides
• 6 Melt the butter in a medium saucepan over medium heat
• 7 Remove from the heat and add the confectioners' sugar, rosemary and pine nuts, stirring to incorporate
• 8 Add the flour and mix in to form a stiff dough
• 9 Pat the dough evenly into the (ungreased) baking pan
• 10 Bake for about 20 minutes, until golden and firm at the edges
• 11 Transfer the pan to a wire rack to cool for about 2 minutes, then use a sharp knife to carefully score/cut the shortbread into 16 squares
• 12 Let cool in the pan for at least 10 minutes before removing from the pan and making further cuts to serve or store