I absolutely love these crisp, sweet and savory cookies. I found the recipe years ago in a Martha Stewart magazine and have made them quite a few times since. The original recipe calls for walnuts instead of pecans, but I’ve found the pecans to be delicious. So, you choose. There is not an alternative to the fresh rosemary! You don’t need a huge amount to make these cookies, so if you have to buy your rosemary plan to make a meal that uses rosemary, like this one, or make a few batches of the cookies and freeze them. The only other change is the baking time. My cookies were smaller, so I only baked them for about 11 minutes. Keep an eye on them. When the cookies are set, golden around the bottom and still light on top, take them out.
- 1 1/4 cups all-purpose flour
- 1/2 cup finely ground pecans (or walnuts)
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Raw sugar, for decorating
- Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
- Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
- Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
- Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
- Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.