|Rosemary, Pine nut, and Pumpkin Seed Shortbread Cookies|
I've written about these cookies before. In fact, the last time I wrote about them, it was also right before Christmas. That fact is merely coincidental. It's not that these are holiday cookies per se, but they are unique in their flavor and texture and I like making them because they are different and delicious. I came back to this recipe -- making a few changes, of course -- because I had been on the search for the prefect recipe to send to B.
B. is the one who cooks for me. He is the one who dances with me in the living room. And he is currently living an ocean away from me. As part of his Christmas gift, I decided to send him cookies. This may sound like a simple decision, but in reality, it was one that I agonized over for weeks. Yes, weeks. I couldn't send mediocre cookies. I couldn't send cookies that he'd already tasted before. And I had to send cookies that would travel well, since even with fast shipping, it was likely to take about 5 days for them to get to him.
These cookies were winners.
These Rosemary, Pine nut, and Pumpkin Seed Shortbread Cookies are both savory and sweet. Browned butter and ground, toasted nuts and seeds make the cookies very fragrant. The rosemary and vanilla add an earthy sweetness. There is nothing like these cookies. They are flavorful, incredibly easy to eat, and so different that no one who you serve this to will forget about them. (It may help that rosemary aids with long-term memory). And don't worry, despite all the savory sounding ingredients, these cookies can most definitely be served as a dessert item. They are also great as a gift since they can be easily packaged and they keep for a good amount of time (as do most shortbread cookies, since they aren't particularly moist).
These cookies made it safely to B.'s doorstep last night and now that they have his stamp of approval (and his mother's!), I share the recipe with you.
Merry (early) Christmas!