fresh food – browned butter & rosemary shortbread cookies

December 23, 2011

A few weeks ago I wrote a post about Rosemary for the holidays and shortbread cookies with Rosemary. Well a few people asked for a recipe, so here it is!

Browned Butter & Rosemary Shortbread

1 cup butter

1/2 cup sugar (white or brown)

1 Tbsp. chopped fresh rosemary (pull the leaves off the stems)

1 Tbsp. honey or maple syrup

2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

In a small saucepan, heat the butter until it melts, foams and then starts to turn brown and smell nutty. Pour into a mixing bowl, scraping out any browned bits on the bottom of the pan, and set aside.

Meanwhile, put the sugar, rosemary and honey or maple syrup into the bowl of a food processor and pulse until well mulched; the mixture will look like wet sand. Add to the browned butter and mix well. Add the flour, baking powder and salt and stir just until well blended.

Chill the dough for half an hour or so to make it workable, then roll into walnut-sized balls, place them on a baking sheet and press down on them with the bottom of a glass or a cookie stamp.

Bake at 325F for 15 minutes, or until pale golden around the edges.

Makes about 1 1/2 dozen shortbread cookies.

These cookies are so scrumptious and savoury and they make a great gift for the holidays!

Happy Holidays! xo.

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