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Brown Butter Sandwich Cookies With Rosemary Caramel



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1 1/2 cups butter, divided
1/2 cup sugar
1 egg, beaten
2 tsp. pure vanilla extract, divided
2 cups flour
1/2 tsp. baking powder
4 fresh rosemary sprigs
1 cup brown sugar
1/2 cup corn syrup
1 cup sweetened condensed milk


  1. 1
    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.
  2. 2
    In a bowl cream together 1/2 cup butter and 1/2 cup sugar, until light and fluffy. Add brown butter; mix well. Add egg and 1 tsp. 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.
  3. 3
    Preheat oven to 350ºF.
  4. 4
    Roll out dough and cut into small (2") scalloped rounds. Bake on a parchment-lined cookie sheet, 8 to 10 minutes or until edges begin to brown.
  5. 5
    Cool completely on a wire rack.
  6. 6
    To make rosemary caramel, melt remaining 1/2 cup 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 brown sugar, syrup, milk and 1 tsp. vanilla extract; 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°F (use candy thermometer); remove from heat.
  7. 7
    Spread rosemary caramel on a cookie and top with another.
  8. 8
    Store at room temperature in an airtight container for up to one week.

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cuisines North & South American
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