Pine Nut Cookies with Rosemary

3 ½ tsp coarsely chopped fresh rosemary
¼ to ½ cup pine nuts toasted plus a few mote to top cookie
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp ground ginger
¼ tsp salt
1 ¼ sticks unsalted butter softened
1 cup plus 2 tablespoons sugar
2 tablespoons extra virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sugar for sprinkling the top

Preheat oven to 325 degrees.  Finely chop rosemary in food processor or blender. Add pine nuts blend or pulse until coarsely ground. Transfer to a large bowl.   Whisk in 2 cups flour, baking soda, ginger, and salt, set aside.  Put butter and sugar in a large bowl use mixer on high until pale and fluffy about 5 minutes. Mix in the oil. Reduce speed to low Mix in flour mixture. Add cream and mix until well combined about 2 minutes.   Mix in egg and then the remaining ¼ c flour.  Shape dough into 1 inch balls space two inches apart on parchment covered baking sheet.  Then flatten the dough slightly with the back of a spoon. Top with pine nuts and sprinkle with sanding sugar.  Bake cookies; rotate the baking sheet halfway through until edges are golden about 13 minutes. Let cool 5 to 7 minutes on sheet, move to wire rack to cool completely.  Freezes well or can be stored for 3 days in airtight container.

 ~ Submitted by Joy Bright