ROSEMARY COOKIES WITH TOMATO JAM

 

July 3, 2016

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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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Ingredients

Makes 48 small cookies

Print Recipe

Grams

Ounces

Volume

ROSEMARY COOKIE INGREDIENTS

  • 280 grams bleached all purpose flour
  • 40 grams stone-ground yellow cornmeal or polenta
  • 1/2 teaspoon fine salt
  • 225 grams unsalted butter at room temperature
  • 135 grams sugar
  • 28 grams egg yolks
  • 1 ½ to 2 tablespoons finely chopped fresh rosemary leaves
  • tomato jam (recipe below)

TOMATO JAM INGREDIENTS

  • 1 kilo ripe tomatoes (about 5 large)
  • 200 grams sugar
  • 5-6 grinds black pepper
  • big pinch salt
  • 1 tablespoon or more of freshly squeezed lemon juice

ROSEMARY COOKIE INGREDIENTS

  • 10 ounces bleached all purpose flour
  • 1.4 ounces stone-ground yellow cornmeal or polenta
  • 1/2 teaspoon fine salt
  • 8 ounces unsalted butter at room temperature
  • 4.75 ounces sugar
  • 1 ounce egg yolks
  • 1 ½ to 2 tablespoons finely chopped fresh rosemary leaves
  • tomato jam (recipe below)

TOMATO JAM INGREDIENTS

  • 36 ounces ripe tomatoes (about 5 large)
  • 7 ounces sugar
  • 5-6 grinds black pepper
  • big pinch salt
  • 1 tablespoon or more of freshly squeezed lemon juice

ROSEMARY COOKIE INGREDIENTS

  • 2 cup bleached all purpose flour
  • 1/4 cup stone-ground yellow cornmeal or polenta
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter at room temperature
  • ½ cup + 2 tablespoons 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 ripe tomatoes (about 5 large)
  • 1 cup sugar
  • 5-6 grinds black pepper
  • big pinch salt
  • 1 tablespoon or more of freshly squeezed lemon juice

Instructions

MISE EN PLACE THE ROSEMARY COOKIES

  • In a small bowl, measure the flour, cornmeal, and salt.

Weighing the dry ingredients.
Weighing the dry ingredients.

Cut rosemary very fine.
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.

The cookie dough.
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.

Making the depressions in the rolled cookies.
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 350F (175C) or lower for a convection setting.

BAKE AND FILL THE ROSEMARY COOKIES

  • Bake at 350F for about 12 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned. 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.

Making x’s in the bottom of the tomatoes.
Making x’s in the bottom of the tomatoes.

  • Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds.

Removing tomato skins by submerging them in boiling water.
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.

Tomatoes are ready to skin.
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.

Diced tomatoes with sugar, salt and pepper.
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 220F, 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.

TAGS:  savoury   rosemary   thumbrint   tomato       LABELS: Savoury  Nut and Seed 

Comments

10 Comments

yum girl   2017-01-04

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!

Kimberlie 2017-01-04

Thanks Kelli. I appreciate you support.

yum girl   2017-01-04

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!

Kimberlie 2017-01-04

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.

Arlene   2017-01-04

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

Kimberlie 2017-01-04

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.

Betty Ann Quirino   2017-01-04

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

Kimberlie 2017-01-04

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!

Michelle   2017-01-04

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.

Kimberlie 2017-01-04

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.

Rick   2017-01-04

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

Kimberlie 2017-01-04

You would know, huh? Happy you liked them.

Carlee Scharnhorst   2017-01-04

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

Kimberlie 2017-01-04

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

Christina Thomas   2017-01-04

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!

Kimberlie 2017-01-04

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

Liz Berg   2017-01-04

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

Kimberlie 2017-01-04

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

Lauren @ Sew You Think You Can Cook   2017-01-04

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

Kimberlie 2017-01-04

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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ROSEMARY COOKIES WITH TOMATO JAM

Makes 48 small cookies

Ingredients
Instructions

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