Christopher Kimball, who is a founder of America’s test kitchen, left there and started a new cooking site/publication called Milk Street. We started subscribing to his quarterly Milk street magazine. This cookie is from one of those issues. We always like savory and not sweet cookies like anchovy black pepper cookies and chili cheese shortbread, so this was a natural for us to try, so we made this one weekend (I did the grating and chopping and my wife did the rest).
It is topped with pine nuts and honey butter glaze.
Ingredients: Pictures #1 and #2 (by accident I included sesame seeds in the picture. They are for another dish).
1 1/2 cup AP flour
1/2 cup cornmeal
1/2 cup sugar
1 Tbs. finely chopped fresh rosemary
2 tsp grated orange zest
16 Tbs (2 sticks) salted butter softened
1 cup pine nuts
3 Tbs. honey
In an electric mixer with a paddle, mix the sugar, rosemary and orange zest until the moisture from the orange zest and rosemary makes the sugar form coarse clumps (#3, 2-3 minutes).
Add small pats of unsalted butter one-by-one until they are well incorporated making a wet paste (#4)
Add the flour gradually until a dough ball forms on the paddle (#5)
Break up the dough into small chunks and place them in an aluminum foil lined 13 x 9 inch baking pan (excess edges all around to facilitate the removal of the cookie)(#6)
Press the chunks (using fingers) into a flat sheet (#7)
Place the pine nuts in a single layer and press them hard into the dough (#8)
Coat the surface with the honey butter (#9)
Bake it at 325 F for 45 minutes (#10)
Let it cool for 15 minutes and lift out the sheet of cookies to the cutting board
Cut into small rectangles and let it completely cool on the cooling rack.
The aroma of the orange and rosemary while these were cooking was quite strong and very pleasant. The combination of orange, rosemary and pine nuts all works. It is sweet/savory with very complex flavors. The honey butter glaze is a nice finish. This cookie can be enjoyed while sipping wine.