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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!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 40
Calories 80 kcal
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
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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.
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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.