Cookie Recipes
Brown Butter Sandwich Cookies
with Rosemary Caramel
Browned butter and a hint of rosemary in the caramel filling gives these cookies a delightful flavor that will have you begging for more!
Yield: 3 dozen
Ingredients
Cookies
- 1 cup (2 sticks) butter, divided
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
Rosemary 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
Instructions
Cookies
- In a small saucepan, over low heat, heat 1/2 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 1/2 cup butter and sugar, until light and fluffy. Add brown butter; mix well. Add egg and vanilla extract; beat until blended. Add flour and baking powder; mix until blended.
- Flatten dough into a disk and wrap in plastic wrap. Chill dough until firm, 1 hour or more.
- Heat oven to 350 degrees F (175 degrees C).
- Roll out dough and cut into small (2 inch) scalloped rounds. Bake on a parchment-lined cookie sheet, 8 to 10 minutes or until edges begin to brown.
- Cool completely on a wire rack.
Rosemary Caramel
- Melt butter over low heat in a heavy sauce pan. Place sprigs of rosemary between 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, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until caramel reaches 242 degrees F or 115 degrees C (use candy thermometer); remove from heat.
- Spread rosemary caramel on a cookie and top with another.
- Store at room temperature in an airtight container for up to one week.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin