These are simple pine nut cookies you can make with any sort of pine nut -- I use American pinon pine nuts, or sometimes California bull pine nuts. I like a bit of earthy, darker flour in here, like chestnut or acorn flour, but you can skip it or use spelt, whole wheat or something similar.
Keyword: cookies, pine nuts
Author: Hank Shaw
1 1/4cupall-purpose flour
1/4cupacorn flouror whole wheat, spelt or barley flour
1teaspoonfinely chopped fresh rosemary(optional)
3/4cupunsalted butter,at room temperature
Mix the flours, baking soda and salt together in a large bowl. Preheat your oven to 350F.
Buzz the sugar and rosemary together in a food processor until you get rosemary sugar, about 20 to 30 seconds. Pour the mixture into a mixing bowl. Fit your mixer with a paddle attachment.
Pulse all but 2 heaping tablespoons of the toasted pine nuts in the food processor until well crushed, but not smooth. The crushed nuts go in the cookie, the whole ones go on top of the cookie.
Add the butter to the sugar-rosemary mixture and beat on high speed until it is fluffy, about 90 seconds. Turn off the machine, add the egg, then turn it on low and increase the speed of the mixer until the egg is combined. Add the crushed pine nuts and the flour mixture and beat until this is all combined.
Turn the dough out onto a large piece of plastic wrap and form it into a log. The thicker the log, the wider the cookie. One to two inches in diameter is good. Wrap the dough tightly with the plastic wrap and set in the fridge for at least 2 hours, and up to 2 days. You need this resting time for the butter to harden and the flours to absorb moisture.
Get two large cookie sheets out and slice the dough log into coins of about 1/4 inch thick. Shape them as best you can into circles (use a cutter if you have one), and press 3 to 4 whole pine nuts into each cookie.
Bake the cookies, one sheet at a time, for 12 minutes. Let them cool on the cookie sheet for a few minutes before you move them to a rack to cool thoroughly. They should keep in an airtight container for 3 to 4 days.
Note that the prep time does not include the chill time for the dough in the fridge.