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Rosemary Cookies with Tomato Jam image

Provided by David Lebovitz

Categories     Cookies     Herb     Dessert     Bake     Picnic     Vegetarian     Rosemary     Summer     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24 cookies

Number Of Ingredients 8

2 cups (280 g) all-purpose flour
1/4 cup (40 g) stone-ground yellow cornmeal or polenta
1/2 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
10 tablespoons (135 g) sugar
2 large egg yolks
1 1/2 tablespoons finely chopped fresh rosemary leaves
Tomato Jam


  • In a small bowl, whisk together the flour, cornmeal, and salt.
  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and sugar on medium speed just until smooth. Mix in the egg yolks, then the rosemary. Add the flour mixture and mix until the dough is smooth and holds together.
  • On a lightly floured work surface, divide the dough in half. Shape each half into a log about 6 inches (15 cm) long and 1 3/4 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate until chilled and firm, at least 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • Slice the logs into disks 1/4 inch (6 mm) inch thick and place the disks about 1/2 inch (1.5 cm) apart on the prepared baking sheets.
  • Bake, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Let cool completely.
  • Spread a scant 1 1/2 teaspoons of the jam on the underside of half of the cookies. Top the jam with a second cookie, bottom side down, to make sandwiches.
  • Storage:
  • The dough can be frozen for up to 1 month. Once filled, the cookies can be stored in an airtight container for up to 3 days.

Neo Chauke
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These cookies are a must-try for any rosemary lover. The tomato jam is the perfect complement to the slightly bitter flavor of the rosemary.

Nawod Basura
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I made these cookies for a potluck and they were a huge hit. Everyone loved the unique flavor combination.

Twinkle Jay (Aranza)
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These cookies are a great way to impress your friends and family. They're easy to make and look very impressive.

Sakariye Ismacil
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I was skeptical about this recipe, but I'm glad I tried it. The cookies were delicious and the tomato jam was the perfect topping.

Eva Billing
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I'm always looking for new and interesting cookie recipes, and this one definitely fits the bill. The rosemary and tomato jam flavors are a unique and delicious combination.

Emmanuel Muth
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These cookies are a great way to use up leftover tomato jam. They're easy to make and always a crowd-pleaser.

Sebastian Wise man
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I love rosemary and tomato, so was excited to try this recipe. The cookies were easy to make and the jam was delicious, but the combination of flavors was just okay for me.

Huzoor Bux Nangrach
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I made these cookies for my family and they were a huge success! The cookies were crispy and flavorful, and the tomato jam was the perfect complement.

Rabin Rijal
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These cookies were a hit at my holiday party! Everyone loved the unique flavor combination and the beautiful presentation.

Nomakhosi Ncube
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Rosemary cookies with tomato jam? It sounded weird but surprisingly delightful! I love how the savory sweetness of the jam pairs with the subtle, slightly bitter flavor of the rosemary.