When I got a huge bunch of rosemary in my recent farm share box, I started looking around for fun things to do with it. Because I have an undying devotion to putting herbs in desserts, I went searching for something sweet. This recipe from the New Orleans Times-Picayune came up, and I couldn’t resist.
It’s incredibly easy and you can have it mixed, baked, and in your mouth in about 30 minutes. It’s like a Rachel Ray recipe, only it actually tastes good.
Do not fear the addition of rosemary in this cookie. It goes very well with the lightly sweet, buttery taste. The end result tastes like a cross between pie crust and short bread. It went well with a glass of limoncello after dinner, and with coffee the next morning (they are that addictive).
Tuscan Pine Nut Cookies with Rosemary
¼ cup pine nuts
8 tablespoons (1 stick) unsalted butter
½ cup powdered sugar
1 tablespoon chopped fresh rosemary
1 cup all-purpose flour
Preheat oven 350 degrees.
Toast the pine nuts. The recipe suggests putting them in the oven, but really, there is no need to bother with at. Get the pot that you will be making this batter in, toss the pine nuts in, put the burner on medium, and just let them toast up. Give them a shake every 20 seconds or so and keep an eye on them as they’ll go from toasted to burnt very quickly. Remove from the pan and set aside.
In that saucepan over medium heat, melt butter. Remove pan from heat and stir in the powdered sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.
Spread dough evenly into an ungreased 8-inch-square baking pan. Bake until bars are golden and firm at the edges, about 18-20 minutes. Cool pan on a rack for about 2 minutes, and use a sharp knife to cut into 16 squares. Let bars cool in pan at least 10 minutes before removing them with a small spatula.
Ok, so maybe with cooling time these things technically take longer than 30 minutes. But not much. And they are totally yum-o.