As I was flipping through the October issue of Gourmet Magazine (how I will miss you!), my attention was snagged by the article on brown butter. Variations on scrambled eggs, pound cake and chicken with capers were all included. However, it was the cookies that jumped out at me. Gourmet used pecans in their cookies, which I replaced with toasted pine nuts and chopped fresh rosemary. With a small amount of flour and a generous helping of brown butter, these cookies spread out to a thin, crisp, lacy cookie, reminiscent of a florentine. The taste is beyond description. Let’s just say that you’ll become brown butter’s newest poet laureate.
Place 3/4 cup (1 1/2 sticks) unsalted butter in a large skillet set over medium heat. Cook until the milk solids in the butter turn golden brown. Pour the browned butter into a small bowl.
Chill the butter in the freezer for 15 minutes, until the butter congeals.
In the bowl of a food processor, combine congealed butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, and 2 large eggs.
Blend until the mixture is smooth.
Transfer to a medium bowl and stir in the toasted pine nuts and 2 teaspoon chopped fresh rosemary. Stir until combined.
Line two baking sheets with parchment paper. Spoon tablespoons of batter onto the baking sheets, about 2 inches apart.
Bake until the cookies are deep golden brown, 11-13 minutes, switching the baking sheets top to bottom and back to front halfway through. Transfer the cookies to a cooling rack. They will become crisp as they cool.