Rosemary-Walnut Brown Butter Cookies – a delicious recipe with unsalted butter, walnut halves, rosemary, flour, salt, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
When ready to bake, heat the oven to 350u00b0F. Prepare two baking sheets with parchment paper.
5
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.
6
Bake for 10 minutes, or until lightly browned around the edges. Allow to cool on baking sheet before transferring them to rack.
1168
kcal
Calories
86
g
Fat
93
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup unsalted butter, 1 cup walnut halves, toasted and chopped small (none larger than pea-sized), 1 tablespoon rosemary, minced, 2 cups flour, and more.
Yes, Rosemary-Walnut Brown Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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