These ones are chewy on the inside and a bit crumbly on the outside. They are
irresistibly rich in nutty and ginger flavors.
Yields: Makes 12-18 cookies
Ingredients:
1 large Egg, lightly beaten
1 cup + 2 tbsps Granulated Sugar
2¼ cup All-Purpose Flour, divided
¼ cup Pine Nuts, toasted, plus more for topping cookies
2/3 cup Coconut Oil
2 tbsps Turbinado Sugar, for sprinkling
3 tbsp Heavy Cream
2 tbsps Extra-Virgin Olive Oil
½ tsp Ground Ginger
1 tsp Baking Soda
4 tsps Coarsely Chopped Fresh Rosemary
A pinch of Kosher Salt
Method of preparation:
1. Preheat your oven to 325F.
2. Line baking trays with parchment paper.
3. Process the rosemary with a food processor until finely minced. Mix in the
pine nuts and process until ground. Transfer this mixture to a 4-quart mixing
bowl. Set aside.
4. In another bowl, mix together 2 cups of flour, salt, ginger and baking soda.
5. Combine the sugar and coconut oil with an electric mixer, whisking on high
speed. Add the oil and then gradually add the flour mixture, mixing on low
speed.
6. Add the egg mixture and ¼ cup of flour and whisk gently with a wooden
spoon.
7. Form little balls, flatten them lightly and place on the prepared baking trays.
Sprinkle the cookies with the sugar and pine nuts.
8. Bake the cookies for 15-20 minutes.
9. Leave to cool completely before serving.
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