ROSEMARY COOKIES WITH TOMATO JAM
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
- 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)
- 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
ROSEMARY COOKIE INGREDIENTS
TOMATO JAM INGREDIENTS
MISE EN PLACE THE ROSEMARY COOKIES
- In a small bowl, measure the flour, cornmeal, and salt.
- 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.
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.
- 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.
- 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.
- Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds.
- Remove them with a slotted spoon and let cool.
- When cool enough to handle, slip off their skins.
- 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.
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.
- The jam will keep for at least 6 months in the refrigerator.
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.