ROSEMARY COOKIES WITH TOMATO JAM

ROSEMARY COOKIES WITH TOMATO JAM
July 3, 2016 Kimberlie

ROSEMARY COOKIES WITH TOMATO JAM

Rosemary Cookies with Tomato Jam, The Finer Cookie.

Summers should be spent outside in the sun, next to placid lakes and picnic tables spread with sunflowers, pitchers of sangria, and smokey burgers. As you relax with friends on red checked gingham, rosemary cookies with tomato jam, piled on a plate, pass your lap. The cookies, with their fragrant rosemary scent, melt across your palate, while their ripe tomato jam recalls grandmother’s overgrown tomato patch. Savour the tart and sweet flavours of rosemary and tomatoes, and choose these cookies for their uncommon but familiar flavours.  Rosemary Cookies with Tomato Jam will perk up your summer sweets table and create great memories.

For this cookie, I’ve reduced the sugar and balanced the tomato jam acidity found in this Epicurious recipe. You will find the original in David Lebovitz’s inspirational 2010 book Ready for Dessert: My Best Recipes.

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  • Makes 48 small cookies

    ROSEMARY COOKIE INGREDIENTS

  • 2 cup (280 g) bleached all purpose flour
  • 1/4 cup (40 g) stone-ground yellow cornmeal or polenta
  • 1/2 teaspoon fine salt
  • 1 cup (8 ounces/225 grams) unsalted butter at room temperature
  • ½ cup + 2 tablespoons (135 g) sugar
  • 2 large egg yolks
  • 1 ½ to 2 tablespoons finely chopped fresh rosemary leaves
  • Tomato jam (recipe below)
  • TOMATO JAM INGREDIENTS

  • 2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
  • 1 cup (200 grams) sugar
  • 5-6 grinds black pepper
  • big pinch Salt
  • 1 tablespoon or more of freshly squeezed lemon juice

MISE EN PLACE THE ROSEMARY COOKIES

  • In a small bowl, measure the flour, cornmeal, and salt.
    rosemary cookies with tomato jam the finer cookie

    Weighing the dry ingredients.

  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), measure the butter and sugar
  • Separate two eggs. Place the egg yolks in a bowl and set aside. Save the egg whites for another use. See how to separate eggs.
  • Finely chop the rosemary and set aside.
    rosemary cookies with tomato jam the finer cookie

    Cut rosemary very fine.

ASSEMBLE THE ROSEMARY COOKIE DOUGH

  • Beat together the butter and sugar on medium speed just until smooth. If mixing by hand, beat the butter and sugar with a wooden spoon until smooth.
  • Mix in the egg yolks, then the rosemary.
  • Add the flour mixture and mix until the dough is smooth and holds together.
    rosemary cookies with tomato jam the finer cookie

    The cookie dough.

  • On a lightly floured work surface, knead the dough until the dough comes together and forms a smooth surface.
  • Wrap the dough in plastic and refrigerate 1 hour until firm or overnight.
  • Line 2 baking sheets with parchment paper or silicone baking mats.
  • When the dough is firm, roll the dough into 1” balls (.5 ounces) and place 16 up on the prepared tray.
  • Press the handle of a wooden spoon dipped in flour (or your finger) into each ball to form a well defined depression.
    rosemary cookies with tomato jam the finer cookie

    Making the depressions in the rolled cookies.

  • Chill the tray in the refrigerator for at least 30 minutes until firm. Keeping the dough cold will keep the depression well formed.
  • While the cookies are in the fridge, position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C) or lower for a convection setting.

BAKE AND FILL THE ROSEMARY COOKIES

  • Bake at 350ºF, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Let cool completely.
  • Using two very small spatulas,, carefully fill the depression with tomato jam (recipe is below).

MISE EN PLACE THE TOMATO JAM

  • Bring a large saucepan of salted water to a boil.
  • With a paring knife, remove the stem of each tomato, then slice a shallow X in the bottom.
    rosemary cookies with tomato jam the finer cookie

    Making x’s in the bottom of the tomatoes.

  • Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds.
    rosemary cookies with tomato jam the finer cookie

    Removing tomato skins by submerging them in boiling water.

  • Remove them with a slotted spoon and let cool.
  • When cool enough to handle, slip off their skins.
    rosemary cookies with tomato jam the finer cookie

    Tomatoes are ready to skin.

  • Halve the tomatoes at their equator and gently scoop out the seeds and juice.
  • Dice the tomatoes into 1/2-inch pieces.
  • Return the tomatoes to the saucepan.
  • Stir in the sugar, pepper, and salt.
    rosemary cookies with tomato jam the finer cookie

    Diced tomatoes with sugar, salt and pepper.

COMPLETE THE TOMATO JAM

  • Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, and the sugars aren’t burning.
  • Cook until most of the liquid has cooked off.
  • When the temperature reaches 220ºF, the sugars will cool to the correct consistency.
  • If foam occasionally rises to the top, skim it off with a large spoon.
  • Remove from the heat and stir in the lemon juice. Add more if necessary to balance the acidity.
  • Transfer the jam to a covered container and let cool completely.
  • Refrigerate when finished filling the cookies.

STORAGE

  • The jam will keep for at least 6 months in the refrigerator.
    rosemary cookies with tomato jam the finer cookie

    Rosemary Cookies with Tomato Jam, The Finer Cookie.

  • 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.

19 Comments

  1. yum girl 4 months ago

    Welcome to Yum Goggle! We are following you on all social media – if you don’t have them all listed – follow us and we will follow you back then be able to tag you each time we promote your posts. Kelli at YG!

    • Author
      Kimberlie 4 months ago

      Hello Laurent,
      I wish I could have shared these with you while I testing them out in my kitchen. The freshness of the tomato jam delighted me, as it probably will for you too. Don’t let the season go by without trying these out. Thanks for your comment.

    • Author
      Kimberlie 4 months ago

      Thanks Kelli. I appreciate you support.

  2. Arlene 4 months ago

    Very nice cookie for those of us who love savory. I can’t wait to make time to go to the local farmers market to collect these ingredients, set my ac on low and try these cookies. Love your pictures and tutorial

    • Author
      Kimberlie 4 months ago

      Thank you Arlene. I’m so happy you like the tutorials. I hope they make the process easier. Enjoy these cookies and let me know how you like them.

  3. Betty Ann Quirino 4 months ago

    What beautiful cookies. I’ve always wanted a good tomato jam recipe and now I’ve found them!

    • Author
      Kimberlie 4 months ago

      I like this tomato jam recipe as it’s not too sweet and lets the tomato flavour shine through. I hope you try them. Let me know if you do!

  4. Michelle 4 months ago

    These are so unique! I bet their fragrant and melt in your mouth delicious. I’ll definitely try this one. Thank you for sharing this recipe.

    • Author
      Kimberlie 4 months ago

      You’re welcome! I love this cookie for all its character–the evergreen minty flavours of the rosemary and the delicious garden tomatoes. I hope you try them.

  5. Rick 4 months ago

    They are simply delicious. Bite size, one after the other and they are gone.

    • Author
      Kimberlie 4 months ago

      You would know, huh? Happy you liked them.

  6. Carlee Scharnhorst 4 months ago

    I love that there is cornmeal in them too! What a fun idea. They look amazing and sound so interesting!

    • Author
      Kimberlie 4 months ago

      The cornmeal gives the cookie extra tooth. These have a lot of personality.

  7. Christina Thomas 4 months ago

    Wow! This would certainly elevate any party. I love how fancy they look and yet fairly simple to make. The savory combo of tomato and rosemary is a winner! Cheers!

    • Author
      Kimberlie 4 months ago

      Hi Christina, you know, they would be really easy to serve at any BBQ and for any summer occasion. I hope you try them.

  8. Liz Berg 4 months ago

    Such a yummy, gourmet cookie! Perfect way to use up my garden’s rosemary (and hopefully my tomatoes!).

    • Author
      Kimberlie 4 months ago

      Thanks Liz. I don’t think you can make too much tomato jam, at least not in my opinion.

  9. I am so intrigued by this recipe! The cookies look simply stunning and are a perfect way to celebrate summer produce.

    • Author
      Kimberlie 4 months ago

      Hello Laurent,
      I wish I could have shared these with you while I testing them out in my kitchen. The freshness of the tomato jam delighted me, as it probably will for you too. Don’t let the season go by without trying these out. Thanks for your comment.

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