Brown Butter Rosemary Cookies


by: Nourish and Nestle

A shortbread cookie with a unique flavor compliments of rosemary ond brown butter


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serves: 48

8 ounces unsalted butter (I used Kerrygold Irish butter)

1 cup white granulated sugar

2 3/4 cup all purpose flour

1/3 cup finely chopped walnuts or pecans

2 tablespoons milk

1 tablespoon finely chopped rosemary

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 teaspoon salt

1/3 cup Coarse sanding sugar

Nutrition Facts
Brown Butter Rosemary Cookies

Servings Per Recipe: 48

Amount per Serving

Calories: 89

  • Total Fat: 4.5 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 10.3 mg
  • Sodium: 51 mg
  • Total Carbs: 11.4 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 5.8 g
  • Protein: 0.9 g

how is this calculated?

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1.  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

2.  Once it's brown and you can smell nutty aroma, transfer to a heat proof bowl or your mixing bowl to cool

3.  Once cool, beat in your large mixing bowl until creamy/frothy.

4.  Add sugar, milk and vanilla and mix to combine

5.  Combine flour, baking powder and rosemary in separate bowl and mix well

6.  Add flour mixture and nuts to butter mixture and blend to combine. Dough will be crumbly but will hold together when pinched.

7.  Dump your dough onto a clean working surface and, with your hands, form into 2 1" diameter logs.

8.  Refrigerate for at least one hour

9.  When ready to bake your cookies, preheat oven to 350'

10.  Slice cookies into 1/4" rounds and place 2 inches apart on parchment lined cookie sheet

11.  Sprinkle with coarse sugar and bake for 15 minutes, rotating sheet halfway through to ensure even cooking.

Cooks' note:
20-30 minutes to prepare, refrigerate an hour prior to baking

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