Zutaten für Rosemary Pine Nut Cookies
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Zubereitung von Rosemary Pine Nut Cookies
- Preheat oven to 325°F (160°C).
- Finely chop 2 tablespoons fresh rosemary in a food processor.
- Add 1/2 cup pine nuts to the food processor and pulse until coarsely ground.
- Transfer the rosemary-pine nut mixture to a large bowl.
- Whisk in 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, and 1/2 teaspoon salt. Set aside.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer on high speed until pale and fluffy (about 5 minutes).
- Reduce mixer speed to low and mix in 1/2 cup vegetable oil.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Mix in 1/2 cup heavy cream until well combined (about 2 minutes).
- Mix in 1 large egg and the remaining 1/2 cup all-purpose flour.
- Shape the dough into 3/4-inch balls and place them about 2 inches apart on baking sheets lined with parchment paper.
- Flatten the balls slightly with your fingers and top each with one pine nut.
- Sprinkle with sanding sugar.
- Bake for 13-15 minutes, rotating the baking sheets halfway through, until the edges are golden brown.
- Let the cookies cool on the baking sheets for about 10 minutes before transferring them to wire racks to cool completely.
- Store in airtight containers for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
6g
Carbs
2g
