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 COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
• Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
• In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

BROWN-BUTTER COOKIES

Steps:

• Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
• Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
• Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
• Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

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 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.

BROWN BUTTER COOKIES

Steps:

• Melt butter and sugar in a saucepan.
• Stir in pecans and set aside.
• Sift in dry ingredients and combine all the rest.
• Drop tsp on baking sheet.
• Bake at 350 degrees for 15 minute.

LEMON & ROSEMARY BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.