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Brown Butter Sandwich Cookies with Rosemary Caramel recipe

Brown Butter Sandwich Cookies with Rosemary Caramel.

The incredible flavor of browned butterputs these cookies in a league of their own and pairs perfectlywith the caramel filling that boasts just a hint of rosemary.A winning cookie of gourmet dimensions.

Recipe: Brown Butter SandwichCookies with Rosemary Caramel

1 cup (2 sticks) butter – divided use
1/2 cup granulated sugar
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powderRosemary Caramel:
1/2 cup butter
4 sprigs fresh rosemary
1 cup brown sugar, packed
1/2 cup corn syrup
1 cup sweetened condensed milk
1 teaspoon pure vanilla extract

  • In a small saucepan, over low heat, heat1/2 cup butter until nut brown in color, (after foaming subsides)being careful not to burn. Remove from heat to cool.
  • In a bowl cream together remaining 1/2cup butter and sugar, until light and fluffy. Add brown butter;mix well. Add egg and vanilla; beat until blended. Add flourand baking powder; mix until blended.
  • Flatten dough into a disk and wrap inplastic wrap. Chill dough until firm, 1 hour or more.
  • Preheat oven to 350ºF (175ºC).
  • Roll out dough and cut into small (2-inch)scalloped rounds. Bake on a parchment-lined cookie sheet, 8 to10 minutes or until edges begin to brown.
  • Cool completely on a wire rack.
  • To make rosemary caramel, melt butterover low heat in a heavy sauce pan. Place sprigs of rosemarybetween two sheets of waxed paper and pound until flattened.Place sprigs in butter and cook over low heat for 10 minutes.Remove sprigs from butter. Add remaining ingredients; mix well.Increase heat to medium-high and bring mixture to a boil, stirringfrequently. Reduce heat to medium and continue boiling, stirringfrequently, until caramel reaches 242°F or 115ºC (usecandy thermometer); remove from heat.
  • Spread rosemary caramel on a cookie andtop with another.
  • Store at room temperature in an airtightcontainer for up to one week.

    Makes 3 dozen cookies.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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