Finally, we reached the home stretch. Election day is tomorrow. The narcissistic circus peanut will hopefully be a thing of the past, and we could repair our relationships with those that looked to him as some sort of savior and move on.

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That is my hope anyway. I feel as though this presidential election has divided us, more than previous election seasons, and whomever we elect will have to work real hard to heal that divide. But I, for one, am so glad we’ve reached the final stages of this process. Anyway, I did not want to make a political post, let’s talk about these cookies!

These cookies! Oh, these cookies. Once again, I enjoy the savory/sweet qualities. I made a half recipe of the original because pine nuts are so dang expensive. The grocery store clerk asked me if I was sure I wanted them, as if I wasn’t aware of the price. I asked him if I blinked. No I didn’t say that. I did nod my head that I was sure I wanted them.

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This is a simple recipe, you just have to make sure you chop the rosemary finely. The pine nuts really define this cookie, but the rosemary, coupled with the fine cornmeal  and honey/butter mixture that gets brushed on top before baking, really make them irresistible. I saw this in my free copy of  Christopher Kimball’s new Milk Street magazine. The recipe is by Erica Bruce. I can’t wait to receive more issues!

Pine Nut Rosemary Cookies

ingredients

1 1/2 cups all-purpose flour

1/2 fine cornmeal (I used Bob’s Red Mill brand flours)

1/2 cup granulated sugar

1 Tablespoon rosemary, chopped finely

2 teaspoons grated orange zest

16 ounces salted butter, softened

1 cup pine nuts

3 Tablespoons honey

method

Preheat oven to 325 degrees F.

Line a 13 x 9 baking pan with foil, letting the edges hang over the long sides of the pan. Combine the flour and the fine cornmeal. Set aside.

In a bowl of a stand mixer fitted with the paddle attachment, combine the rosemary, sugar, and the orange zest. Mix ojn low for about 1 – 2 minutes. Add 14 ounces of the butter, (reserving the remaining 2 ounces for later in the recipe) while increasing to medium high and beating until light and fluffy, about 5 minutes. Scrape down the sides of the bowl twice. Reduce to low and gradually add the flour mixture, about 30 seconds. Scrape down the sides of the bowl and mix on low until the dough forms around the paddle, about 1 minute.

Crumble the dough evenly over the prepared pan and pat down with a greased up finger. Sprinkle the pine nuts evenly over the entire surface.

Microwave the remaining 2 ounces butter with the honey for several seconds. Remove after about 20 seconds and stir to melt any remaining unmelted butter with the honey. Brush over the entire surface, and bake for about 40-45 minutes. Mine was ready at the 40 minute mark.

Important part: After removing from the oven, let it sit in the pan for about 15 minutes. This makes it easier to cut. Recipe calls for cutting into 24 even servings.

Don’t wait past 15 minutes, as it will be harder to cut without crumbling into smaller squares. I made a half recipe than what is written here, but made each cookie fairly large. Instead of squares, I made 6 rectangular cookies.

These cookies can be stored in an airtight container for up to a week.