Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy pine nut cookies rich flavor. Rosemary adds a savory note to each bite.
- 4 teaspoon coarsely chopped fresh rosemary
- ¼ cup pine nuts toasted, plus more for topping cookies
- 2¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- 1 pinch kosher salt
- 10 tablespoon unsalted butter room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon sour cream
- 1 large egg lightly beaten
- 2 tablespoon turbinado (raw) sugar or to taste, for sprinkling
Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground, but not yet pasty. Transfer to a large bowl.
Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Turn off machine. Remove bowl and stir in sour cream and egg; add the remaining ¼ cup flour mixing by hand until well combined.
Using a small ice cream scoop form dough into 1‑inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with bottom of a wet glass, and top each with a pine nut. Sprinkle with turbinado sugar to taste.
Bake cookies, rotating sheets halfway through, until edges are golden, about 18 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.