I'm sorry to do this, but I think I ought to give you all one last potential holiday recipe, and because these past few days have been crazy, I shall post this recipe without pictures. This will just be a one time thing though. (Well... I can't make any promises)
These Rosemary Pine Nut Cookies are delicious, with a mild nutty flavor, and they carry a beautiful background tone of rosemary. I have yet to make these for someone and have them be received with anything other than pleasure and enthusiasm.
If you're dying to know what these things look like, I can tell you that they are beautiful sand colored cookies and absolutely worth making. These cookies are great for gift-giving, or just as a quick dessert to wrap up a good meal. They also work great with a cheese plate.
Rosemary & Pine Nut Shortbread Cookies
adapted from Martha Stewart
½ cup pine nuts
1 tbsp chopped fresh rosemary
1 stick unsalted butter, softened
¼ cup packed dark brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
½ tsp salt
1 ¼ cups all-purpose flour
Preheat oven to 300 degrees.
Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
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.]
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.
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.
Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.
Yields about 3 dozen cookies