Crispy and chewy, these brown butter cookies are subtly infused with rosemary and crunchy pine nuts. Perfect with a cup of tea or coffee!
Brown butter, brown butter, brown butter. If I could write poetry without causing my high school English teacher to roll in his grave, I would pen an ode to brown butter. In my last post, I topped Garlic Shrimp & Parmesan Polenta Stacks with the ethereal sauce.
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.
Preheat the oven to 350 degrees F, with racks in upper and lower thirds of the oven.
Place ¾ cup (1 ½ 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, ½ cup packed light brown sugar, ½ cup granulated sugar, 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon 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.
Preheat the oven to 350 degrees F, with racks in upper and lower thirds of the oven.
Anonymous
I made these last night, as part of my xmas cookie prep (along with the peppermint cookie bark). They were amazing. Crisp, buttery, awesomeness. I'm sure I'll be making more before xmas. I might sub cashews for the pine nuts (due to expense), but, think these are perfection!
Cara
what a great sounding combination! I confess that I finally discovered browned butte, by accident last night. Honestly all the other times I've tried, I have never seen it turn brown. Well, now I know what to do!
Mr. P
They sound great (alliteration on the 'b'), and look lovely too.
If I make 'em, I might flavour them with bourbon. Then it's really pleasing to the ear!! 🙂
Amanda
How beautiful. Those cookies look poetic! 🙂 Love the plate too!
Tasty Eats At Home
I love you.
These sound amazing. Like, I'm making plans to make them ASAP amazing.
Sophie
these are lovely appetizers to nibble on,...
MMMMMMMMMM,...
My Little Space
Love the crispy look! I need at least 2 dozen LOL! haha...
Stacy
Savory and sweet...I love it! Such a fabulous idea!
French Cooking for Dummies
Yum Yum Yum...
Miranda
I have not used brown butter! It is a new must try in my tiny kitchen.
Thanks CC!
My Man's Belly
If it's got brown butter in it...I'm all for it. That ingredient has become my obsession of late.
Dianasaur Dishes
I totally agree about brown butter. There is something so perfect about it. I love it in sweet and savory dishes.