Savory Toasted Walnut Rosemary Salt Cookies
Posted by Celine on December 29, 2007
Lolo sent me an awesome package yesterday and in it was this wonderfully fragrant, delicious rosemary salt she made.
so I baked savory cookies…
it’s not thin enough to be called a cracker, so I thought I’d call it a savory cookie instead. sides, one of my Brit friends’ last name back in Switzerland was Savory, so it fits. like a Ritz.
makes about 20 cookies, depending on size. I got about 16 really thick (albeit small) ones.
1 cup whole wheat pastry flour or all purpose flour
heaping 1/4 cup toasted walnuts (recipe follows) + more for decoration, if you want
1 T vegan margarine or olive oil
3-4 T purified water
1 t coarse rosemary salt
2 generous pinches dried sage, rubbed between fingers
preheat oven to 350F. line a cookie sheet with parchment paper or Silpat.
process your walnuts in a coffee grinder. most of them will turn into “butter”, others won’t but don’t worry about it: simply chop the ones that didn’t go buttery on you into smaller pieces.
in your stand mixer, combine flour, walnut “butter”, margarine, salt, and sage until crumbly. add water 1 T at a time, until the dough starts to stick together.
roll out dough on a clean surface to a 1/2-inch thickness, or less. cut out shape and place on prepared cookie sheet until no dough is left. optional: press a walnut piece on top of each cookie.
bake for 16-20 minutes [depending on size and thickness], until the cookies are golden brown at the bottom and on the edges. let cool on a rack.
Toasted Walnuts, slightly adapted and veganized from The New Vegetarian Epicure
this recipe makes more than what you need for the cookies, but I don’t have to tell you what to do with the delicious leftovers, right?
1 1/2 cups (6oz) walnut halves
1/2 t paprika
1/2 T olive oil
1/2 T vegan margarine, melted
1/2 t fine rosemary salt (simply grind the coarse salt)
pinch dried sage (rubbed between fingers)
preheat oven to 300F. melt vegan margarine. combine in baking dish with olive oil, paprika, salt, and sage. add walnuts, stir to coat with margarine/oil/spices.
bake for 20 minutes (or until crisp, without letting them blacken), stirring once or twice. let cool.
December 29, 2007 at 4:14 pm
Wow, what a creative idea, not to mention a lovely presentation. Rosemary salt sounds great for tons of different dishes, too.
December 29, 2007 at 4:30 pm
Yum. I’ve been wanting to try making savoury cookies for a while now. These look tasty!
December 29, 2007 at 4:33 pm
I’m thinking of making the pepper and salt tofu from the ppk with it. it’s just sooooo good. the cookies are good, but could use a stronger herb flavor, so that’s what they need some tweaking for. I’m hesitating to post the recipe because they’re already good as is and upping the herb amounts shouldn’t even be that hard to do. we’ll see…
December 29, 2007 at 5:50 pm
OK, I’m totally not versed in the “Savoury cookie” department. Do they taste like soft crackers or biscuits with the texture of a regular cookie? haha.. I should know this by now, but I’ve just never made them before. Yours look delicious, of course.
December 29, 2007 at 6:05 pm
they’re basically crackers, Muffin, only not as thin as your bona fide cracker would be. I guess. can you tell I’m badly versed too? :D
December 30, 2007 at 12:49 am
They looks yummy, maybe i should try to make it :)
December 30, 2007 at 4:39 am
The crackers look beautiful and the recipe sounds wonderful!
December 30, 2007 at 11:17 am
Wow, these sound so interesting! yum yum.
December 31, 2007 at 12:24 am
How awesome! I love the idea of rosemary salt (and it looks beautiful) and I love the idea of savory cookies. Just, awesome.
December 31, 2007 at 12:45 pm
[...] its anticancer properties! saw this tip in this month’s Vegetarian Times] 1/2 cup chopped toasted walnuts 1/3 cup dried cranberries 1 t dried thyme 3 cups vegetable broth or 3 cups purified water with 1 t [...]
January 1, 2008 at 9:32 pm
Sounds delish!!! Great photography too. G
January 6, 2008 at 11:25 am
[...] Chocolate Lime Cookies Savory Toasted Walnut Rosemary Salt Cookies Coconut Raisin Cookies PB-utterscotch Cookies White Chocolate Orange Cookies Chicky Grahams Lemon [...]
January 8, 2008 at 5:39 pm
You are the queen of innovation! Rosemary salt is making me swoon.
January 9, 2008 at 7:26 am
bah, I’m the queen of nothing but thank you Jackie! :)
January 19, 2008 at 12:32 am
I’ve never heard of rosemary salt before. Neat. Did it make much of a difference? I know that when one uses vanilla sugar, it does, but you tend to use a lot more sugar than salt.
January 19, 2008 at 6:18 am
it doesn’t really add a strong flavor, that’s why if you want it to be more present you’re better off adding a bit of fresh or dried rosemary on its own rather than using the flavored salt. or in addition to it, whichever works best. :)
June 3, 2008 at 9:03 am
hi! I loved cookies.u are perfect..