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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.