Rosemary Walnut Butter Cookies Recipe

rosemary cookies So when I think of the herb rosemary, the first thing I think of as far as flavor pairings go it garlic. I will put those two together in anything; olive oil, bread, pasta, chicken, pork.. really, I just love them together.

So one day when I was scouring the internet for interesting new recipes (I do that a lot, mostly when I am hungry. I am a food masochist, I think); I came across a recipe for rosemary walnut butter cookies.

Wait.. what? Rosemary? Cookies? Okay, I gotta try this. So with a function coming up that I needed to provide some nibbles for, I decided these cookies were sufficiently fancy enough to make. I was a little skeptical at first. After all, rosemary, my most favorite herb of all time, was supposed to be put in savory dishes, not cookies!

I was actually pretty surprised at how they turned out. I wouldn’t exactly call them sweet, but they certainly aren’t savory either, sort of a balance between the two, leaving a tasty flavor explosion in your mouth. Yeah, I said it, flavor explosion… I should be in advertising.

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Rosemary Walnut Butter Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place walnuts, rosemary and 1 tablespoon of flour and pulse until the walnuts are a fine powder (I left mine a little chunky, and it was good).
  2. Combine remaining flour, salt and the walnut mixture in a small bowl and set aside.
  3. Cream the butter, add in the sugar until you have a light fluffy mixture and then beat in the egg, mixing until the batter is smooth.
  4. Combine dry and wet ingredients and mix slowly until combined.
  5. Scrape the dough onto a piece of plastic wrap and wrap tightly forming it into a long tube shape. Chill in the fridge for at least thirty minutes.
  6. Line a baking sheet with foil or parchment and preheat the oven to 350 F.
  7. Slice the chilled dough into 1/8" - 1/4" slices and arrange on the cookie sheets about half an inch apart.
  8. Bake about 12 - 15 minutes or until the bottoms are golden.
  9. Cool the cookies on a rack and store in an airtight container.
Recipe Notes

By Budget Betty

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