Rosemary Brown Butter Cookies Recipes

ROSEMARY BUTTER COOKIES

Steps:

• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
• Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
• Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

BROWN BUTTER ROSEMARY SHORTBREAD COOKIES

Steps:

• In a pan with a light-colored bottom (so that you can see the color of the butter) brown butter over medium heat. As the butter starts to melt it will begin to foam. Swirl the pot frequently... The process will progress rather quickly, so stay by the stove. Burnt Butter = BAD
• Once it's brown and you can smell the nutty aroma, transfer to a heatproof bowl or your mixing bowl to cool
• Once cool, beat in your large mixing bowl until creamy/frothy.
• Add sugar, milk, and vanilla and mix to combine
• Combine flour, salt, baking powder and rosemary in a separate bowl and mix well
• Add flour mixture and nuts to butter mixture and blend to combine. the will be crumbly but will hold together when pinched.
• Dump your dough onto a clean working surface and, with your hands, form into 2 1" diameter logs.
• Refrigerate for at least one hour
• When ready to bake your cookies, preheat oven to 350'
• Slice cookies into 1/4" rounds and place 2 inches apart on a parchment/Silpat lined cookie sheet
• Sprinkle with coarse sugar and bake for 15 minutes, rotating sheet halfway through to ensure even cooking.

ROSEMARY BUTTER COOKIES

Steps:

• Mix together flour, salt, and baking powder.
• In another bowl, cream butter and sugar with a hand mixer.
• Add in egg, and beat until well combined.
• Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
• Add chopped rosemary and beat for 20 seconds, until mixed inches
• Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
• Preheat the oven to 400.
• Slice dough into rounds 1/4 inch thick.
• Lightly grease a baking sheet and place cookies 1 inch apart.
• Bake for 8 to 10 minutes, until the cookies are very lightly browned.
• Cool cookies on a cookie rack. They taste best when cooled completely.

ROSEMARY BROWN BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Brown the butter my melting in a light-bottomed saucepan (so you can see when the butter turns brown), stirring frequently, until the butter browns and develops a nutty aroma. Set aside to cool.
• Sift the flour, salt, and baking soda together.
• In a mixing bowl, mix the brown butter and brown sugar together.
• Add the rosemary, egg, and molasses.
• Add the flour mixture.
• Drop 1 tablespoon of dough onto baking sheets (I use a small 1T cookie scoop).
• Bake for 7-8 minutes, until the edges begin to brown.