RECIPE - Tomato Jam with Rosemary Cookies



This recipe is a wonderful riff on short bread - not too sweet, a wonderful texture, buttery, with the surprising hint of rosemary.


Step 1: In a small bowl, whisk together flour, cornmeal and salt.

Step 2: In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and sugar on a medium speed until smooth. Mix in the egg yolks and the rosemary.

Step 3: Add the flour mixture and mix until the dough is smooth and holds together.

Step 4: On a lightly floured work surface, divide the dough in half. Shape each half into a log about 6 inches long and 1 3/4 inches in diameter. Wrap the logs in a plastic warp and refrigerate until chilled and firm, at least 1 hour.

Step 5: Position racks in the upper and lower thirds of the oven; preheat the oven to 350 and line 2 baking sheets with parchment paper or silicone baking mats.

Step 6: Slice the logs into disks 1/4 inch thick and place the disks about 1/2 inch apart on the prepared baking sheets.

Step 7: Bake, rotating the baking sheet midway through, until the edges of the cookies are lightly browned, about 12 minutes. Let cool completely.

Step 8: Spread a scant 1 1/2 teaspoons of the jam on the underside of half the cookies.


  • 2 Cups - All Purpose Flour  
  • 1/4 Cup - Stone ground yellow cornmeal or polenta
  • 1/2 teaspoon - Salt
  • 1 Cup - Unsalted butter, at room temperature
  • 10 Tablespoons - Sugar
  • 2 - Large egg yolks
  • 1 1/2 Tablespoons - Finely chopped fresh rosemary leaves
  • 1 Pint -McCutcheon's Tomato Jam (Raspberry Jam is a great substitute as well)
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