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I had a hankering for something sweet last weekend and cookies seemed like the right thing to do. I got out my cookbooks and nothing jumped out, so then I visited Martha. Although it wasn't quite what I had in mind when I started my search, I saw a recipe for rosemary and walnut shortbread cookies that got me excited. I decided to make them, but with a few key modifications. Let me tell you, these aren't just any shortbread cookies, they are the best shortbread cookies that you will put in your mouth. Ok, ok... that's a little dramatic, but I think they are really awesome. The first modification I made was to use pine nuts instead of walnuts. I'm a big fan of pine nuts because they're so rich and buttery, plus they've always worked really well with rosemary. I ground the nuts with my mortar and pestle since I broke my chopper, but I think the consistency I got with this method worked really well. Next I finely chopped up the rosemary and added the remaining ingredients. The dough is a little crumbly, so I put a piece of saran wrap on the counter and put the dough on it. I then pulled the sides of the wrap together and rolled the dough into a log. I popped it into the fridge and let it chill for a bit. Before I took the dough our of the fridge I sprinkled some raw sugar on my cutting board so I could roll the dough in it. Once most of the dough was covered with sugar, I sliced it into 1/4-inch rounds. I placed them on a cookie sheet and in the oven they went. I pulled them out of the oven and was greeted by little golden cookies and the lovely scent of rosemary. Almost immediately I popped one in my mouth because I was dying to try these puppies out. Dang it they are so delicious! They have a soft crunch that half crumbles, half melts in your mouth. And the flavors, my goodness the flavors are spectacular. The brown sugar and vanilla brings a really lovely sweetness to what would otherwise be a savory cookie. Mmmm, these make me happy. rosemary & pine nut shortbread cookies adapted from Martha makes about 2 dozen cookies 1 1/4 cups all-purpose flour 1/2 cup finely ground pine nuts 1 Tablespoon finely chopped fresh rosemary 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/4 cup packed dark-brown sugar 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Raw sugar, for decorating Preheat oven to 300 degrees. 1 Whisk flour, nuts, rosemary, and salt in a large bowl. 2 Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. 3 Add flour mixture; mix until dough comes together and is smooth, about 3 minutes. 4 Turn out dough onto saran wrap, and form into a log. Refrigerate until firm, about 30 minutes. 5 Place raw sugar on a plate or cutting board and roll log so that it is covered in sugar. 6 Slice cookies into 1/4 inch rounds and transfer to parchment-lined baking sheets. 7 Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.