• 3 1/2 tsps coarsely chopped fresh rosemary
  • 1/2 cup pecans, chopped and toasted
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp coarse salt
  • 1 1/4 sticks unsalted butter, softened
  • 1 cup plus 1 tbsp sugar
  • 1/tbsp extra-virgin olive oil
  • 3 tbps heavy cream
  • 1 large egg
  • sanding

I have tons of rosemary in my garden.  I am always looking for recipe’s to use this wonderful herb and my good friend Sherry shared this one with me.  The original recipe called for Pine Nuts. As usual, when I decided to give this recipe a try, I was out of the pine nuts and didn’t want to drive to the store.  So, the recipe became Pecan Cookies with Rosemary.  No apologies here, the pecans are so delicious in the recipe.


  1. Preheat the oven to 325 degrees.
  2. Chop pecans, roast pecans a small skillet.
  3. Mix butter and sugar until well blended for about 5 minutes.
  4. Add olive oil; mix until blended.
  5. In a separate bowl, combine flour, baking soda, ginger, salt and whisk until well blended.  Slowly add flour mixture to the creamed mixture.
  6. Add cream and egg; mix until well blended.
  7. Add rosemary and pecans; mix until blended.
  8. Drop by small ice cream scoop about 2-3″ apart onto a parchment lined baking sheet.
  9. Bake for 10-12 minutes until lightly browned.
  10. Sprinkle top of cookies with sanding sugar.