Lemon Rosemary Pine Nut Cookies for Nicole

Shakespeare said this so well. ”Parting is such sweet sorrow”. As we all go though our careers we will meet people that come in and out of our lives.  I wanted a good gift for a friend who was leaving the company I work for and going out on her new adventure, so I took Shakespeare’s words to heart and made something sweet!  I don’t know any other way to say good bye, but by baking something sweet.  So I was inspired this week to make these cookies that I have wanted to make for a few months now.  These LEMON ROSEMARY PINE NUT COOKIES turned out delicious and are perfect for any going away gift or just as a special treat for you.  The cookie components are perfect! Just the right amount of lemon flavor, the rosemary is not too strong and adds just enough flavor to keep people wondering, “what is that?” and finally the pine nuts… I love pine nuts! They’re probably my favorite nut. The pine nuts give this cookie a wonderful twist by adding just enough texture to what would be an otherwise basic cookie.

I hope you give this wonderful recipe a try!

Nicole, wish you nothing but luck in your new adventure. 

Lemon Rosemary Pine Nut Cookies for Nicole

Ingredients

1 ½ cups flour

¼ teaspoon baking powder

1/8 teaspoon salt

½ cup chopped pinenuts

½ cup soften butter

½ cup sugar

1 tablespoon lemon zest

½ teaspoon minced fresh rosemary

1 large egg

4 tablespoon Turbinado sugar

1 teaspoon finely grated lemon peel

1.     In a Medium size bowl combine flour, baking powder,salt and pinenut and set aside

2.     Using an electric mixer or Kitchaid, Mix butter with sugar till smooth

3.     Add lemon zest and rosemary and egg. Mix till well combined

4.     Gradually stir in flour mixture to butter mixture till everything is incorporated together.

5.     Divide dough in half. Mold into a roll about 7-8 inches long by 1 to 1 ½ inch wide. Place on saran wrap and refrigerate for 2 hours.

6.     Preheat oven to 375.

7.     Mix he 4 tablespoons of Trubinado sugar and the lemon peel.  Pour and scatter on large plate.

8.     Remove saran wrap from one roll. Roll the roll on the sugar mixture till the roll is coated.  Repeat process to the second roll.  Cut Rolls into  ¼ inch circles.

9.     Please on a ungreased cookie tray and bake for 7-8 minutes. Edges will be a light brown color.

10.                        Cool and Enjoy!!