Rosemary Walnut Cookies

Monday, July 7, 2014


As I mentioned, I've been on a baking kick lately, and these were the thing I baked up on the second day of my baking spree! They are so light and yummy, and not too sweet, which M and I both appreciate. I really wanted to make cookies with a less common ingredient, and when I saw the recipe for lavender cookie in my new cookbook, I was wondering if I could change it to rosemary, and then saw underneath it that they had it listed as a possible suggestion. I added a few things to make the recipe my own, but it is adapted from this awesome book, which I got a Barnes and Nobel recently.

Anyway, without further ado, here's the recipe. For a version that isn't interrupted with photos and my personal comments and suggestions, jump to the bottom.


::Ingredients::
1 cup butter or margarine, softener
1 cup superfine sugar
1 egg, lightly beaten
1 tbsp honey
1 3/4 cups flour
2 tsp baking powder
1 1/2 tsp dried rosemary
1/2 cup chopped walnuts


First step is to preheat your oven to 375 degrees F and line some cookie sheets with parchment paper, I used two large sheets and then one medium sized one for the left over dough. If you don't have parchment paper, using a cooking spray, like Pam for baking, or simply smearing a very light layer of oil (I'd suggest sunflower) on your sheets works just as well.

Next, put the butter and sugar into a medium sized bowl and beat until fluffy and thoroughly mixed. I find this easiest to do if the butter is slightly melty and/or your bowl is warm. Also, just as a note, I actually preferred the flavor of these cookies the first time I made them when I used margarine instead of real butter, (Nuccoa brand just in case you're curious) I felt it let the flavor of the rosemary shine through a bit more and didn't taste as heavy, but go ahead and use whatever you prefer.


After you have obtained whipped goodness, beat in the egg.

Honey next! You really didn't need this photo, but I do just think honey looks nice.


Sift the flour and baking powder into the mixture. Hopefully the next time I make something that needs sifting I'll actually have a sifter. 


Add the rosemary next. I found that it was useful to crush it with my fingers before adding it in, doing this breaks it into smaller pieces without having to deal with chopping it up.


Now add walnuts and stir well so that everything blends together.


Place 1 tsp cookie blobs onto your sheets with a good distance between them. These cookies expand like nobodies business, so if you put them too close they will melt into each other. They will still taste amazing of course, they just won't look as nice.



Place in oven for 13 minutes, or until golden around the edges. Take out and let cool slightly on the sheet before moving them to a wire rack to completely cool. Of course you should definitely eat one (or more) warm, because that is the only way to do it.


And there you go! Rosemary walnut cookies! These are great just for a treat at home, or your next summer gathering! I like them because they're unique and the flavor of rosemary in a cookie is a little unexpected. I haven't found one person that dislikes them yet though, even M's dad who apparently isn't too fond of rosemary said they were good, so give them a shot and if you do let me know what you think!

Love & Sunshine,
Mariah


::Ingredients::
1 cup butter or margarine, softener
1 cup superfine sugar
1 egg, lightly beaten
1 tbsp honey
1 3/4 cups flour
2 tsp baking powder
1 1/2 tsp dried rosemary
1/2 cup chopped walnuts

::No Nonsense Steps::
-Preheat your oven to 375 degrees F. Line baking sheets with parchment paper, or use a cooking oil, or whatever works for you.
-Place butter and sugar into a medium sized bowl and beat until fluffy, then beat in the egg and honey.
-Sift flour and baking powder into the bowl and mix well. Add rosemary and walnuts and stir until everything is mixed real well.
-Place teaspoon sized dollaps onto your cookie sheet, spread decently apart (2-3 inches) because these cookies do spread like none other. Bake for around 13 minutes, or until cookies have golden edges.
-Let sit on cookie sheets until cool enough to transfer to wire cooling racks for the rest of the cooling. Or eat them all while they're warm. You're choice (;


5 comments:

  1. Definitely trying these out. Rosemary is my absolute favourite. I put it in almost everything I cook!

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    Replies
    1. Ooooo please let me know how it goes!

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    2. Sure will!

      And I just wanted to let you know that even though I don't always comment, I read all articles! I wish I could keep my blog up and running as often as yours

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    3. Aw girl! That means so much to me! <3

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