New Year's cookies with pine nuts and rosemary
4 servings
20 minutes
New Year's cookies with pine nuts and rosemary are a true embodiment of the festive atmosphere. Its history begins in traditional European recipes where aromatic herbs and nuts were used to create baked goods with rich flavors. The delicate buttery dough, infused with the freshness of lemon zest and the spicy aroma of rosemary, unfolds in a harmonious duet with crunchy roasted pine nuts. These cookies pleasantly surprise with a balance of sweetness and a hint of saltiness, making them an ideal complement to a cup of hot tea or cocoa. With their exquisite taste and festive decoration, they will adorn the New Year's table and make an excellent gift for loved ones. In every bite—coziness, warmth, and the magic of winter holidays.
1
In a small bowl, mix flour and 1 scant teaspoon of salt.
- Coarse-ground flour: 2 glasss
- Sea salt: 1 teaspoon
2
In a large bowl, beat the softened butter with a mixer until creamy. Add sugar and grated lemon zest, and beat again.
- Butter: 240 g
- Sugar: 0.6 glass
- Lemon: 1 piece
3
Add the mixture with flour, slightly crushed nuts, and rosemary, and knead well (the dough will be slightly dry). Place the dough on a floured surface and knead a bit with your hands to bring the dough together. Roll into a ball, then slightly flatten into a disk. Wrap in plastic wrap and refrigerate for 15 minutes.
- Coarse-ground flour: 2 glasss
- Toasted pine nuts: 80 g
- Chopped fresh rosemary: 1.3 teaspoon
4
Preheat the oven to 180 degrees.
5
Roll out the dough on a floured surface to about 5-6 mm thick. Use cookie cutters to cut out any shapes and place them on a parchment-lined baking sheet.
6
Bake the cookies for about 10 minutes until the bottoms are golden. The time will depend on the size of the cookies.
