Over the past few days, I've been in Colorado with my family and friends...helping my sweet sister and her family adjust to the challenges of taking care of Baby Ryan. He will be in a Childrens Hospital in Denver for the next 30 days. Please continue to keep him in your thoughts and prayers.
I knew that I needed to take a step back from the blog, yet I still wanted to bring you what I hope you've come to enjoy--quality recipes and thoughtful writing. I have made many wonderful friends through blogging, but by far, Brian from a Thought for Food has been one of the most inspiring and caring individuals I've met. He graciously agreed to do a guest posting for me, and I know you will be more than pleased with the wonderful recipe he shared with us.
I knew that I needed to take a step back from the blog, yet I still wanted to bring you what I hope you've come to enjoy--quality recipes and thoughtful writing. I have made many wonderful friends through blogging, but by far, Brian from a Thought for Food has been one of the most inspiring and caring individuals I've met. He graciously agreed to do a guest posting for me, and I know you will be more than pleased with the wonderful recipe he shared with us.
I'm not sure if Monet wants me to spend too much time gushing over how much I adore her, but I need to take a moment to do that before diving into the rest of the post. For me, Monet is not just an incredibly talented writer and baker, but she happens to be incredibly sincere.
When I first heard about the tragic event regarding Monet's nephew, I immediately wanted to give her a hug. Which seems like an odd thing to feel seeing that I've never even met her. But the bond we share is so strong, there's a connection between us that is virtually indescribable.
I promised I'd stop gushing about my dear friend and move onto the rest of the post, so that's what I'm going to do. I made these cookies for a few reasons. The first is that Eric (my husband) and I have a plethora of rosemary in our garden. We'll be harvesting it before the snow comes, but I've been trying to include it in more and more recipes.
The second is the inclusion of pine nuts. I am a pine nut fanatic! I add them to dishes all the time... but I had yet to bake with them and I thought that this would be a wonderful opportunity to do so.
I promised I'd stop gushing about my dear friend and move onto the rest of the post, so that's what I'm going to do. I made these cookies for a few reasons. The first is that Eric (my husband) and I have a plethora of rosemary in our garden. We'll be harvesting it before the snow comes, but I've been trying to include it in more and more recipes.
The second is the inclusion of pine nuts. I am a pine nut fanatic! I add them to dishes all the time... but I had yet to bake with them and I thought that this would be a wonderful opportunity to do so.
Lastly, I made these cookies because I think they are something Monet would love. If we lived closer, I have no doubt that we'd spend countless nights hanging out, baking these wonderful treats, and drinking a nice steaming mug of tea (or a Hot Toddy). Oh, how relaxing that would be!
That's the magic of cookies... how the whole process, from that first crack of the egg to the instant gratification from that first bite, can be so calming.
It's a simple and delicious pleasure.
That's the magic of cookies... how the whole process, from that first crack of the egg to the instant gratification from that first bite, can be so calming.
It's a simple and delicious pleasure.
Rosemary and Pine Nut Cookies
(from Fine Cooking)
Ingredients
6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. table salt
3/4 cup granulated sugar
1-1/2 tsp. chopped fresh rosemary
6 oz. (3/4 cup) unsalted butter, softened
1 large egg
1/2 tsp. pure vanilla extract
1/2 cup pine nuts, toasted
Directions
In a medium bowl, combine the flour, baking soda, and salt until well blended, and set aside.
In a food processor, pulse the sugar and rosemary until combined and the rosemary is finely chopped. Transfer to a stand mixer fitted with the paddle attachment. Put all but 2 Tbs. of the pine nuts in the food processor and process until finely chopped.
Add the butter to the sugar mixture and beat on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and add the egg and vanilla; beat until thoroughly combined. Add the chopped pine nuts and then the flour mixture and mix until the dough absorbs the flour and starts to come together.Turn the dough out onto a large piece of plastic wrap and form into a log about 2 inches thick and 11 inches long. Wrap and refrigerate until firm, 1 to 2 hours.
Position a rack in the center of the oven and heat the oven to 350°F. Cut the dough into disks between 1/4 and 1/2 inch thick (about 30 cookies). Sprinkle the cookies with the whole pine nuts and gently press in place so they adhere. Arrange on three baking sheets, spaced about 1-1/2 inches apart. Bake one sheet at a time until the cookies are set and the sides are lightly brown, 10 to 12 minutes. Let cool for 10 minutes.
Using a spatula, transfer the cookies to a cooling rack and cool to room temperature, about 1 hour. Serve, or store in an airtight container at room temperature for up to five days.
(from Fine Cooking)
Ingredients
6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. table salt
3/4 cup granulated sugar
1-1/2 tsp. chopped fresh rosemary
6 oz. (3/4 cup) unsalted butter, softened
1 large egg
1/2 tsp. pure vanilla extract
1/2 cup pine nuts, toasted
Directions
In a medium bowl, combine the flour, baking soda, and salt until well blended, and set aside.
In a food processor, pulse the sugar and rosemary until combined and the rosemary is finely chopped. Transfer to a stand mixer fitted with the paddle attachment. Put all but 2 Tbs. of the pine nuts in the food processor and process until finely chopped.
Add the butter to the sugar mixture and beat on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and add the egg and vanilla; beat until thoroughly combined. Add the chopped pine nuts and then the flour mixture and mix until the dough absorbs the flour and starts to come together.Turn the dough out onto a large piece of plastic wrap and form into a log about 2 inches thick and 11 inches long. Wrap and refrigerate until firm, 1 to 2 hours.
Position a rack in the center of the oven and heat the oven to 350°F. Cut the dough into disks between 1/4 and 1/2 inch thick (about 30 cookies). Sprinkle the cookies with the whole pine nuts and gently press in place so they adhere. Arrange on three baking sheets, spaced about 1-1/2 inches apart. Bake one sheet at a time until the cookies are set and the sides are lightly brown, 10 to 12 minutes. Let cool for 10 minutes.
Using a spatula, transfer the cookies to a cooling rack and cool to room temperature, about 1 hour. Serve, or store in an airtight container at room temperature for up to five days.
RSS Feed
