ROSEMARY BROWN BUTTER COOKIES
A sweet take on a usually savory herb! This soft cookie has tons of deep, rich flavors. The rosemary in this is fairly strong, so consider using only 1 teaspoon for a more subtle flavor. Additionally, this is not a super sweet cookie, so consider upping the sugar to 3/4 c. if you have a sweeter taste.
Provided by Meghan O
Categories Drop Cookies
Time 37m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Brown the butter my melting in a light-bottomed saucepan (so you can see when the butter turns brown), stirring frequently, until the butter browns and develops a nutty aroma. Set aside to cool.
- Sift the flour, salt, and baking soda together.
- In a mixing bowl, mix the brown butter and brown sugar together.
- Add the rosemary, egg, and molasses.
- Add the flour mixture.
- Drop 1 tablespoon of dough onto baking sheets (I use a small 1T cookie scoop).
- Bake for 7-8 minutes, until the edges begin to brown.
Nutrition Facts : Calories 84.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 76, Carbohydrate 11.2, Fiber 0.2, Sugar 6.1, Protein 1
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