Almond Rosemary and Pine Nut Cookie

I first tasted this cookie at the Italian cafe in my neighborhood. I was so surprise by the pleasant taste of rosemary, not too over powering. When the cookie is bake in the oven, it will parfume the whole house. 

1 egg

1 tsp vanilla extract

pinch of salt

1 stick unsalted butter, room temperature

1/2 cup granulated sugar

1 1/4 cups all purpose flour

1/2  tablespoon finely chopped fresh rosemary

1/4 cup chopped toasted almond

1/4 cup toasted pine nut

In small bowl mix egg, vanilla  and salt. set aside.

Put together unsalted butter, granulated sugar and flour in food processor, pulse until the mixture resemble fine crumb, add finely chopped rosemary, pulse for a second just then add egg mixture, continue to pulse until the dough start to come together. 

Turn the cookie dough into a bowl, add chopped toasted almond and pine nut. Mix the dough with wooden spoon, just enough to incorporate the nuts. Do not over mixed!

Turn the dough onto work surface lined with plastic wrap, form the dough into log, then cool in the fridge for 2 hours. 

Preheat oven to 400 degree F, lined cookie sheet with parchment paper. Slice cookie thinly, arrange on to cookie sheet slightly far apart, and bake for about 5 to 8 minutes or until golden brown. Cool on a wire rack.