Today, we’re back to experimenting with some unconventional flavors in the cookie department. Who would have thought to combine pine nuts, rosemary and black pepper into a sweet shortbread cookie? Turns out, it’s an awesome combination. I’m not sure if I think that these would go better with sweet such as tea or savory such as wine and cheese. Either way, they do taste good, even if you end up thinking “Hmmm, what’s that flavor?”.
16 tablespoons unsalted butter at room temperature
1/2 cup granulated sugar
2 egg yolks at room temperature
1/2 teaspoon salt
2 cups all purpose flour
3 tablespoons finely chopped rosemary
1/2 to 1 teaspoons freshly ground pepper
1/2 cup toasted pine nuts
In a large bowl, cream together butter and sugar with a handheld electric mixer, about 2 minutes. Beat in egg yolks and salt. Add flour and pepper and beat just until combined. Add rosemary and pine nuts and stir until evenly distributed. Roll dough into a 1 1/2-inch wide log, cover with plastic wrap, and chill for two hours in the refrigerator.
Preheat oven to 350F. Line baking sheet with parchment paper or silpat.
Use a sharp knife to slice log into 1/3-inch thick pieces. Bake cookies until golden, turning sheet once during baking, about 18 minutes. Transfer to a wire rack and let cool.