| | Directions | | These savory and sweet cookies are great with almost any wine, but particularly red wine! Be sure to use fresh rosemary. Toast pine nuts to a golden brown on a cookie sheet in a hot oven or in a dry skillet on the stove top. Let cool. Preheat oven to 375. In a large bowl, use an electric mixer to cream butter with brown sugar and white sugar until fluffy. Add eggs one at a time, mix, then maple syrup, beating well. Add flour, baking soda, salt, pepper and rosemary, beating well. Stir in pine nuts. Drop by rounded teaspoons of cookie dough onto greased cookie sheet or use parchment paper. Bake 8 minutes or until just golden brown. They should be golden and somewhat soft. Makes about 65 cookies. Store in an air-tight container. |
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| Ingredients | | - |  | 1 cup pine nuts |
| - | | 2 sticks unsalted butter (softened) (1 cup sticks) |
| - | | 3/4 cup Light Brown sugar |
| - | | 1/2 cup granulated sugar |
| - | | 1/4 cup maple syrup |
| - | | 2 Eggs |
| - | | 2 1/4 cups all purpose flour |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon kosher salt |
| - | | 1/4 teaspoon ground pepper (depending upon how hot you like things) |
| - | | 1/4 cup finely chopped fresh rosemary |
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