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Gallery Rosemary Pine Nut Leaves Credit: Anna Williams Recipe Summary Servings: 36 Yield: Makes about 3 dozen

Ingredients Ingredient Checklist 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 3/4 teaspoon coarse salt 1/2 cup confectioners’ or granulated sugar 1 teaspoon pure vanilla extract (optional) 1/2 cup chopped pine nuts 2 tablespoos finely chopped rosemary

Gallery Rosemary Pine Nut Leaves Credit: Anna Williams

Recipe Summary Servings: 36 Yield: Makes about 3 dozen

Rosemary Pine Nut Leaves      Credit: Anna Williams

Rosemary Pine Nut Leaves

Credit: Anna Williams

Rosemary Pine Nut Leaves

Recipe Summary Servings: 36 Yield: Makes about 3 dozen

Recipe Summary

Servings: 36 Yield: Makes about 3 dozen

Servings: 36

Yield: Makes about 3 dozen

36

Makes about 3 dozen

Ingredients

Ingredients

  • 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 3/4 teaspoon coarse salt 1/2 cup confectioners’ or granulated sugar 1 teaspoon pure vanilla extract (optional) 1/2 cup chopped pine nuts 2 tablespoos finely chopped rosemary

Directions

Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add 1/2 cup chopped pine nuts and 2 tablespoons finely chopped rosemary to creamed butter-and-sugar mixture. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.

Roll dough out on lightly floured surface to 1/4 inch thick. Cut with assorted leaf cutters; chill.

Heat oven to 325 degrees. Bake until firm and just starting to color, 15 to 20 minutes.

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All Reviews for Rosemary Pine Nut Leaves

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rosemary Pine Nut Leaves

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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