Rosemary-Walnut Brown Butter Cookies

Melt the butter in a medium sauce-pan or skillet over medium heat. Swirl occasionally and cook until all foaming has subsided, the butter is dark tan colored with little black specks, and smells fantastically nutty. Transfer to a heat-proof bowl and let it cool to room temperature.
Mix the walnuts, rosemary, and all the dry ingredients together in the bowl of a standing mixer fitted with a paddle attachment (or medium-sized bowl with a hand mixer). While beating on medium-speed, add the cooled brown butter in several additions until it's completely incorporated and the dough looks grainy. The dough should hold together when you press some in your fist - if not, add a few teaspoons of cold water until it does.
Turn the dough out onto your work surface and shape it into two thick logs about 1 1/2 - 2 inches in diameter. The dough will be pretty crumbly. Wrap the logs tightly in plastic wrap and freeze until hard.
When ready to bake, heat the oven to 350u0b0F. Prepare two baking sheets with parchment paper.
Take out and unwrap one of the logs. Slice it into 1/4 inch round cookies using a sharp knife and transfer to the cookie sheet. Place cookies about a half inch apart.
Bake for 10 minutes, or until lightly browned around the edges. Allow to cool on baking sheet before transferring them to rack.