It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month I was assigned the Painted Apron, written by the very talented Jenna. Jenna lives in Alabama and she’s very artistic. In fact, she writes: “It is my sincere wish to inspire creativity in you, give you some jumping off points, and help you enjoy some new creations of your own”. She has so many delicious recipes on her blog! The moment I saw these Rosemary Pine Nut Sablés though, I was sold. I love herbs in sweets and cookies, so I couldn’t get these out of my mind and I was so happy I made them. They are delicious! They remind me of an Italian dish called Castagnaccio, made with chestnut flour, rosemary and pine nuts. These cookies are buttery, crumbly, nutty and with a hint of rosemary… simply perfect! I will be making them again! Do try them and let me know!
Rosemary Pine Nut Sablés
Rosemary Pine Nut Sablés - deliciously buttery, nutty and with a hint of rosemary.
- 225 gms – 2 sticks unsalted butter
- 100 gms – ½ cup sugar
- 2 egg yolks room temperature
- ½ tsp salt
- 250 gms – 2 cups all purpose flour
- 2 tbsp finely chopped rosemary
- 45 gms – 1/3 cup pine nuts toasted
Cream the butter and sugar with a hand held mixer in a large bowl.
Add the egg yolks and salt and keep whisking.
Add the flour and beat until just combined. Stir in the rosemary and pine nuts.
Bake the cookies on a baking sheet lined with baking paper at 175°C – 350°F for 14-18 minutes, or until just golden around the edges.
When cooked, let them cool down on the baking sheet for 5 minutes, then transfer them to a wire rack to cool down completely.