1/4 cup (60 ml) pine nuts, plus extra for decorating cookies
1/4 cup (60 ml) dried cherries, chopped
2 1/4 cup (560 ml) all-purpose flour
1 tsp (10 ml) baking soda
1/2 tsp (0 ml) ground ginger
1 pinch ground nutmeg
1/4 tsp (0 ml) salt
1/2 cup (130 ml) unsalted butter, at room temperature
1 cup (250 ml) granulated sugar, plus extra for sprinkling
3 tbsp (50 ml) extra-virgin olive oil
2 tbsp (30 ml) whipping cream
1 large egg
Preheat oven to 350 F (180 C). Spread pine nuts over a baking sheet in a single layer. Bake, stirring occasionally, until golden and fragrant, about 5 minutes. Set aside to cool to room temperature. Pulse pine nuts and cherries in a food processor fitted with blade attachment until coarsely ground.
In a bowl whisk together 2 cups (500 ml) flour, baking soda, ginger, nutmeg and salt. In bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar and oil at medium speed for 5 minutes. Stir in pine nut mixture. Add flour mixture and stir together until just incorporated. Add cream and egg, and mix until combined. Stir in remaining ¼ cup (50 ml) flour.
Roll 2 tsp (10 ml) of dough into a ball and place on a parchment-lined baking sheet 2-in (5 cm) apart and flatten slightly. Decorate each one with a few pine nuts and a sprinkling of sugar. Bake until edges are golden, about 10 to 12 minutes, rotating pan halfway through cooking time. Let cool on baking trays for 10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for 3 days.
