YIELD: ~3 dozen small cookies 2 cups unbleached all-purpose flour light pinch of fine-grain sea salt 1 cup unsalted butter, at room emperature ⅔ cup sugar zest of one lemon ⅔ cup pine nuts, toasted and loosely chopped 1¼ teaspoons fresh rosemary, finely chopped 1. Combine flour and salt in a small bowl and whisk to combine. 2. In a separate large bowl or stand mixer, cream the butter until light and fluffy.  Add the sugar and lemon zest and mix again, then add the ...

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