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Rosemary and Pine Nut Cookies Recipe

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Rosemary and Pine Nut Cookies Recipe

Prep Time: Cook Time:


  • Baking soda | 0.50 tsp
  • Wheat flour, enrich | 1.50 cup
  • Salt | 0.25 tsp
  • Granulated sugar | 0.75 cup
  • Fresh rosemary | 1.50 tsp
  • Egg, whole, raw | 1.00 medium
  • Butter, light, stick, without salt | 6.00 tbsp
  • Dried pine nuts | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 286.25 mg

Fat per serving: 12.93 g

Saturated fat per serving: 4.50 g

Protein per serving: 5.30 g

Sodium per serving: 164.09 mg

Cholesterol per serving: 32.39 g


  1. Chop fresh rosemary, toast pine nuts. Set aside.
  2. Take a medium bowl; add flour, baking soda and salt, mix well to blend. Leave aside.
  3. Add sugar and rosemary in a food processor; work on it until combined and chopped. Shift to a stand mixer and add pine nuts except 2 tbsp in a processor, work on it to chop properly.
  4. Add butter and sugar mixture, beat to combine for 2 minutes with medium speed until smooth and fluffy. Add egg and vanilla; beat on low speed now until mixed. Add chopped nuts, flour mixture and combine again so that the dough can absorb flour. Place the dough on a large plastic wrap and shape into 2 inches thick and 11 inches long. Cover and keep in fridge for 1-2 hours.
  5. Keep a rack in the middle of oven and heat it up over 350*F. Make ¼ and ½ inch thick disk shape from the dough to make 30 cookies. Sprinkle nuts on top of cookies and push them inside. Decorate on a baking trays in a good manner (1-1/2 inch apart). Place in oven and bake a tray until cookies are well set and browned for at least 10 minutes. Leave to cool for further 10 minutes.
  6. Shift cookies on a wire rack to cool with the help of spatula for an hour. You can store it in an airtight container for more than 5 days or serve as desired.

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