December 13, 2021

Rosemary Pistachio Cookies

What's Cookin Good Lookin - Homemade Food Ingredients - Christmas Cookies

Rosemary Pistachio Cookies With White Chocolate Chips

If you could distill the holiday season down into cookie form, these cookies would be it. These tiny cookies pack a powerful punch of taste. Make them once and we guarantee these will become a holiday staple in your home.

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Prep Time 15

Cook Time 10

Equipment

Measuring Equipment (Teaspoon, Cup, Scale)
Mixing Bowl
Kitchenaid with Paddle Attachment (optional)
Nut Chopper (optional)
Cooking Sheet(s)
Oven

Ingredients

224 Grams Unsalted Butter (1 Cup)
330 Grams *Light Brown Sugar (1 ½ Cups)
2 Large Eggs
440 Grams All Purpose Flour (3 ½ Cups)
60 Grams Pistachios, Shelled (½ Cups)
170 Grams White Chocolate chips (1 Cups)
1 Teaspoon Fresh Rosemary, Minced

Instructions

Soften butter to room temperature.
Cream the butter and brown sugar in the mixer on high speed until smooth, lighter in color, and a little fluffy. If you don't have a mixer, you can do this by hand in a mixing bowl.
Add the 2 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the flour, pistachios, white chocolate chips, and rosemary. Mix on medium speed until thoroughly incorporated. The mixture should be solid, but a little sticky.
Line a baking sheet(s) with parchment paper.
Preheat the oven to 190°C (375°F).
Using a spoon or a fork, drop tablespoon-size (2.5cm/1") blobs of dough at least 5cm (2") apart onto a baking sheet(s).
Bake for10 minutes, until lightly browned at the edges and spread flat. Let cool on the pans.
Store in an airtight container at room temperature. They can also be stored in a freezer up to year.

Notes

*Can’t find Brown Sugar? No problem, just follow our recipe to make your own. It’s easy!

Makes about 4 dozen cookies.

Rosemary Pistachio Cookies: An Odd Combination

I know what you’re probably thinking; these Rosemary Pistachio Cookies have a really peculiar list of ingredients.

I agree.

This combination doesn’t seem like it would work, but hot damn are these cookies amazing. Baking them will fill your home with a magical holiday smell. Just opening a container of them will fill the room with a scent that can be described as heavenly. I am fairly sure this is what Santa’s workshop smells like.

Most of this is from the rosemary, which is far underutilized in most kitchens. Rosemary can be a little unpleasant in larger chucks, as it has a powerful taste profile. It can also be on the chewy side. I personally find too much rosemary to be overpowering and unpleasant. So it’s really important to cut the rosemary finely. This will help distribute the spice evenly through the batch of cookies.

Make sure you weigh your pistachios after you shell them. Don’t be fooled into think the shells don’t add much weight. The shells can be up to half the weight for a pistachio.

After you’ve shelled your pistachios, you should give them a rough cut. You can use a knife and cutting board, but I find a nut chopper to be quicker and easier. It’s also much cleaner. If you do a lot of baking with nuts, these are a good investment.