Fresh sage gives these not-too-sweet cookies a light herbal tone that pairs perfectly with tea.
- 3 tablespoons pine nuts, plus additional for topping
- 1 1/2 teaspoons finely chopped fresh sage
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 5 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons olive oil
- 1 egg
- 1/2 lemon, zested
Preheat oven to 325° F. Line baking sheets with parchment paper.
Place pine nuts in a dry skillet and toast over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Remove and let cool. Chop until coarsely ground.
In a large bowl, whisk together pine nuts, sage, flour, baking soda and salt.
Beat butter and sugar together until light and fluffy. Mix in oil, egg and lemon zest. Add flour mixture and mix until combined.
Scoop dough into rounded teaspoons, and space 2-inches apart on the prepared baking sheets. Flatten slightly and top each with a pine nut.
Bake cookies, rotating halfway through, until edges are golden, 15 to 20 minutes. Let cool for 5 minutes on the baking sheets, then transfer to wire racks to cool completely.