Rosemary Walnut Butter Cookies Recipe
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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- 1 cup Walnuts
- 1 tbsp Fresh Rosemary chopped (add more to taste)
- 2 1/2 cups All Purpose Flour
- 1/2 tsp Salt
- 2 sticks Butter room temp
- 3/4 cup Sugar
- 1 Egg room temp
Ingredients
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- 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).
- Combine remaining flour, salt and the walnut mixture in a small bowl and set aside.
- 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.
- Combine dry and wet ingredients and mix slowly until combined.
- 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.
- Line a baking sheet with foil or parchment and preheat the oven to 350 F.
- Slice the chilled dough into 1/8" - 1/4" slices and arrange on the cookie sheets about half an inch apart.
- Bake about 12 - 15 minutes or until the bottoms are golden.
- Cool the cookies on a rack and store in an airtight container.
By Budget Betty
ITEMS WE USED TO MAKE THIS RECIPE
