Rosemary Walnut Brown Butter Cookies Recipes

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.

ROSEMARY-WALNUT BROWN BUTTER COOKIES

Steps:

• Melt the butter in a medium sauce-pan or skillet over medium heat. Swirl occasionally and cook until all foaming has subsided, the butter is dark tan colored with little black specks, and smells fantastically nutty. Transfer to a heat-proof bowl and let it cool to room temperature. Mix the walnuts, rosemary, and all the dry ingredients together in the bowl of a standing mixer fitted with a paddle attachment (or medium-sized bowl with a hand mixer). While beating on medium-speed, add the cooled brown butter in several additions until it's completely incorporated and the dough looks grainy. The dough should hold together when you press some in your fist - if not, add a few teaspoons of cold water until it does. Turn the dough out onto your work surface and shape it into two thick logs about 1 1/2 - 2 inches in diameter. The dough will be pretty crumbly. Wrap the logs tightly in plastic wrap and freeze until hard. When ready to bake, heat the oven to 350°F. Prepare two baking sheets with parchment paper. Take out and unwrap one of the logs. Slice it into 1/4 inch round cookies using a sharp knife and transfer to the cookie sheet. Place cookies about a half inch apart. Bake for 10 minutes, or until lightly browned around the edges. Allow to cool on baking sheet before transferring them to rack.