I really wanted to challenge myself to use lemon, rosemary and garlic in a non-traditional recipe. The first thing I thought of (the first thing I usually think of in my day) was cookies. But how could I get garlic in a cookie that people would actually like? By roasting it in walnut oil until its natural sweetness and nuttiness shone through.
I also love pine nuts (LOVELOVELOVE them), and have been dying to use them in a cookie. So this was the perfect opportunity!
As with my other garlic cookie experiment, I really feel like you could double the amount of garlic I suggest here. But I was being cautious this first time. It was almost impossible to detect the garlic, but the depth of flavor it added to the cookie was unmistakable.
I know it sounds wacky, but I think you're really going to like these cookies. I even amazed myself.Ingredients
2 sticks (1 cup / 227g) butter
1 cup (200g) sugar
1/2 teaspoon salt
1 teaspoon lemon zest
2 teaspoons chopped fresh rosemary
1/2 cup (75g) pine nuts
1 egg yolk
1 whole egg
2 teaspoons vanilla
2 cloves roasted garlic
2 1/2 (275g) cups flourDirections
Cream together butter, sugar, salt, zest and rosemary until light and fluffy
Add egg yolk and combine. Add whole egg, vanilla, and roasted garlic, and combine.
Slowly add in flour and nuts until just combined.
Form into two logs, wrap in plastic wrap and refrigerate for at least an hourBake
Preheat oven to 375F
Slice logs into cookies and bake for 6-8 minutes until done.
If you like this, try its sister recipe: Orange Cookies with Fresh Mint and Black Garlic