Brown Butter Pistachio Rose Cookies
Prep time: 15 minutes
Cook time: 9-10 minutes
Yields: 12 cookies
Author: Ireland Lindsay
Ingredients:
3/4 cups (155g) unsalted butter
1/2 cup (140g) light brown sugar, tightly packed
1/4 cup (70g) granulated sugar
1 teaspoon (7g) vanilla extract
1 large egg
1 egg yolk
1 tablespoon (7g) cinnamon
1/4 teaspoon nutmeg (2g)
2 tablespoons culinary rose petals (3g)
1 cup (144g) all-purpose flour
1 teaspoon (3g) salt
1 1/2 teaspoon (7g) baking soda
1/2 cup pistachios, roughly chopped (35g)
FOR THE COOKIES:
PREHEAT oven to 350°F and prepare an 11x16 baking sheet with parchment paper.
START by browning the butter. To do this, place butter into a medium heavy-bottom saucepan and cook for 2-3 minutes constantly stirring and scraping the bottom of the pan with a rubber spatula. The butter will go through 3 stages before it reaches the “brown butter point” First, it will melt, next bubble rapidly, lastly, it’ll settle then foam.
REMEMBER to constantly stir so the butter cooks evenly and check to see that the butter isn’t burning. Cook the butter until the butter is golden in color and there are dark brown crumb-like portions throughout the mixture, these portions are the toasted milk fats. Take it off heat earlier rather than later to avoid burning, the residual heat with further cook the mixture. Bam, you just made brown butter!
IMMEDIATELY into the bowl of a stand mixer fitted with the paddle attachment. Combine the brown butter (still while warm), light brown sugar, granulated sugar, and vanilla extract and mix until combined. Add the aromatics, cinnamon, nutmeg, and rose petals. Add in the egg and mix again, at this point the egg will combine with the sugars to form what is called an emulsion. The emulsion should look fully homogenous, light brown in color.
ADD in the remaining dry ingredients (flour, salt, baking soda, and pistachios) and mix until just combined making sure to scrape down the bottom and the sides of the bowl as needed, avoiding overmixing. The finished result should be loose, well-combined, with portions of pistachios throughout.
USING a 2-inch cookie scoop portion 6 scoops onto the prepared baking sheet and bake for 9-10 minutes or until the edges are set, the middle has a satin finish, and the cookies are golden in color. Store covered at room temperature for up to 1 week and store the pre-scooped cookie portions in the fridge for 2 weeks or freezer for up to 3 months.
Recipe by @IreBakes
