Rosemary Pine Nut Cookies

Name: Rosemary Pine Nut Cookies
Yield: makes about 2 1/2 dozen 1 1/4-inch cookies or 1 1/2 dozen 2 1/2-inch cookies
Ingredients: 1/3 cup heavy whipping cream; 1 1/2 tablespoons mild-flavored honey, such as clover or wildflower; 1 1/2 tablespoons granulated sugar; 1 whole vanilla bean; 1 tablespoon unsalted butter; 1 1/2 tablespoons unbleached all-purpose flour, sifted; 1/2 cup Toasted Pine Nuts (page 63); 1 fresh rosemary sprig; 1/2 cup (1 stick) unsalted butter, at room temperature; 1/2 cup plus 2 tablespoons confectioners’ sugar; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon kosher salt; 3/4 cup plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour, plus more for dusting; 1/4 cup polenta; 2 heaping tablespoons rosemary tufts

January 26, 2012

Dahlia developed these cookies—shortbread topped with rosemary, pine nuts, and nougatine—to serve alongside the Butterscotch Budino (page 272) at the Pizzeria, to contrast with the smooth texture of the pudding. We now make two versions: the small cookies to serve alongside the budino in the Pizzeria and a larger version to sell individually for Mozza2Go. You will need a 1 1/4-inch or a 2 1/2-inch cookie cutter to make these.

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