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Rosemary Pine Nut Sablés
Rosemary Pine Nut Sablés - deliciously buttery, nutty and with a hint of rosemary.
Course
Cookies
Prep Time
15
minutes
Cook Time
18
minutes
Total Time
33
minutes
Servings
30
Author
Recipe adapted from the Painted Apron
Ingredients
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
Instructions
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.
Shape the dough into a log and wrap it in plastic wrap. Refrigerate for at least 2 hours.
Cut the log into 80 mm – 1/3″ slices.
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.