Rosemary Pine Nut Cookies (plus a few giveaways)

I’ve been forgetting a lot of things lately.

Like telling you about the new giveaways section of this blog.

(I’ll be running contests and offering free stuff from time to time as a way to say thanks for being here. Right now there are two contests featuring a Le Creuset Casserole Dish and a Crisco Oils sampler basket – Crisco brands are recommended in the March/April Cook’s Illustrated: Crisco Natural Blend, Pure Vegetable, Corn, and Canola Oil – that are open until this Friday, so be sure to check them out…)

And about these Rosemary Pine Nut Cookies. I guess it’s to be expected.

When a toddler wakes you up night after night for almost two years, forgetting these things happens. More often than I care to admit. After a while, looking at life through sleep-addled eyes, a state where everything is slightly blurred around the edges, simply makes life a little more interesting.

Yesterday, I picked up a library book as I walked out the door with L to run errands. I put the book on top of the car, strapped L in his car seat, shut the door, got in the car, and drove away leaving the library book floating into some distant neighborhood.

As I listened to Barbara Strauch talk about her book “The Secret Life of the Grown-up Brain” on NPR, I wondered in part if I need to exercise my brain more as well as find time to sleep. Maybe I need a middle-aged brain stimulating hobby like playing the violin or a game of bridge. Or maybe I need a long vacation.

It wasn’t until I put L to bed and then made dinner that I remembered we never made it to the library. Somewhere between L’s screaming fit at the used bookstore, the trip to the Asian market for homemade tofu supplies (I’ll tell you about this story soon!), and the co-op for a few groceries (I forgot the buttermilk and whole milk to make cheese with), I lost the library book. I couldn’t remember where I put it, only that I had it before we left.

Right before I fell asleep, I saw the book precariously placed on top of the car. I got out of bed and went outside with a flashlight to look for it. Of course I didn’t find it, but I had to try.

Rosemary Pine Nut Cookies

Rosemary Pine Nut Cookies
(printable recipe)
Yield about 2 dozen cookies

1 1/2 cups spelt flour (use white or whole spelt)
1/2 cup corn flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 1/2 teaspoons fresh rosemary (chopped) or 3/4 teaspoon dried rosemary (finely ground)
1/2 cup pine nuts (lightly toasted)
1/2 cup light olive oil (light meaning flavor)
zest of 1 lemon
1/2 cup pure maple syrup

2 tablespoons pure maple syrup
1 tablespoon water

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

To make the glaze, whisk the syrup and water together; set aside.

To make the cookies, whisk the flours, baking powder, and salt together. In a separate bowl, whisk the oil and syrup together and add to dry mixture; mixing until the dough comes together. Fold in the lemon zest, rosemary, and toasted pine nuts.

Take 2 teaspoons of dough in your hands and roll into a 2 1/2-inch log. Lay on lined baking sheet and bend to a crescent shape, pinching the ends to a taper. Repeat with remaining dough, spacing the cookies about 1 inch apart.

Bake for 10 minutes. Brush each cookie with syrup glaze. Return to oven until golden, about 5 minutes. Transfer baking sheet to a cooking rack. Share.

(This recipe is inspired by Meredith McCarty’s “Vanilla Cookies” found in Sweet and Natural: More Than 120 Sugar-Free and Dairy-Free Desserts and by Christina Pirello’s “Pecan Cookies” found in Christina Cooks: Everything You Always Wanted to Know about Whole Foods, but Were Afraid to Ask).


  1. Mary says

    What an irresistible combination! I'll wager these are delicious. I hope you are having a wonderful day.

  2. tasteofbeirut says

    What an interesting and unusual cookie recipe; I have never made cookies with olive oil, much less rosemary; however, in our lebanese cuisine we do have cookies studded with pine nuts; I would love a chance to taste your cookies I bet the tastes mesh very well together.


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