Black Pepper, Rosemary & Pine Nut Sablé Cookies

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A buttery, French Sablé Cookie flavored with Rosemary, Black Pepper, and Pine Nuts! France with a hint if Tuscan sunshine!

These Tuscany – inspired Black Pepper, Rosemary & Pine Nut Sablé Cookies are the perfect escape from the daily grind.  We basically take the basic recipe for French Shortbread and add some Italian sapore to it! Rosemary, a hint of black pepper and of course, some buttery pine nuts.There´s something about the almond-like, mild and slightly sweet flavor of the pine nuts that just makes life seem less scary and stressful! It´s like a soul medicine, a mini-vacation. Paired with the piney rosemary and a pinch of black pepper, these sablé cookies take me straight to some piazza in Italy! And it always makes me want to switch from coffee to red wine. I do recommend to have these after 5 ó clock 🙂

There´s something about the almond-like, mild and slightly sweet flavor of the pine nuts that just makes life seem less scary and stressful! It´s like a soul medicine, a mini-vacation. Paired with the piney rosemary and a pinch of black pepper, these sablé cookies take me straight to some piazza in Italy! And it always makes me want to switch from coffee to red wine. I do recommend to have these after 5 ó clock 🙂

There´s a lot of goodness going into this rich cookie dough! Pine nuts are a luxury anywhere outside of Italy so whenever I purchase some I want to make sure the recipe really brings out the flavor. And these cookies do! Adding buttery nuts to an already buttery cookie sounds pretty decadent, I know. Believe me, it is a match made in heaven!

These incredibly buttery sablé cookies are slightly savory from the black pepper, the fresh rosemary and pine nuts, but at the same time also sweet from a little sugar. This makes them the perfect cookie for those times when you don’t know what type of snack you crave. A plate of these easy-to-make pine nut sablé cookies also makes a nice addition to cheese plates, a perfect snack for cocktail parties, or a little dessert treat paired with sweeter champagne or dessert wine.

Sablé cookies are all about the butter ( did I mention that this is a French biscuit??)  so make sure you use the best quality you can find. Once completely cooled, you can store them in a cookie tin for up to a month! I baked some as an anti-panic snack for the last long-distance flight and the leftovers we stored at home where still delicious when we came back a month later.

Pine nuts can be eaten as they are, but a little toasting will bring out their heavenly flavor. When you do so make sure to keep a close eye on them as they toast. Since they are so small and high in oil, they can easily burn. Their high oil content also causes them to go rancid very quickly. If possible, smell your pine nuts before buying them and then store them in the fridge or freezer in a tightly sealed container.

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Rosemary Pine Nut Sablé Cookies

Rich, wonderfully buttery French shortbread cookies flavoured with chopped rosemary, roasted pine nuts and freshly ground pepper!

Course Breakfast, Snack

Cuisine French

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 40

Calories 80 kcal

Author Kiki Johnson

Ingredients

• 16 tablespoons unsalted butter at room temperature
• 1/2 cup granulated sugar 3 1/2 ounces
• 2 egg yolks at room temperature
• 1/2 teaspoon salt
• 2 cups all purpose flour 10 ounces
• 2-3 tablespoons finely chopped rosemary
• 1/2 -1 tsp freshly ground pepper
• 1/3 cup toasted pine nuts

Instructions

1. 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.
2. Preheat oven to 350°F. Line a baking sheet with parchment paper. 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.

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