Ethel's 1926 Tomato Cookies

Kim Billingsley

This recipe won the 2017 sweet tomato-themed dish category.


3/4 cup butter

1 cup sugar

1 medium egg

1 tsp vanilla extract

1 tsp baking powder

2 1/2 cups four

Tomato Filling:

1/2 cup unsalted tomato sauce (I used skinned, cored tomatoes, cooked down and blended - I did not strain out pulp or seeds)

1/2 cup brown sugar

1/2 cup raisins

juice of 1/2 lemon

pinch of salt

Put all filling ingredients in a sauce pan cooking on med-low for 30 minutes until thick, stirring often, cool and lightly chop in the food processor or blender.

Cookie: Cream softened butter and sugar. Add egg and vanilla beat until fluffy. Mix baking powder with flour and add to other ingredients. Beat until blended. Chill until dough is firm (about 1 hour). Form chilled dough into a ball and knead a few times until smooth. Divide into four sections, refrigerate 2 of the sections. Roll the other 2 into same size rectangles. (I rolled this pretty thin, as there is not as much filling and I did not want too much cookie for the amount of the filling). Spread half of the tomato filling on one rectangle, topping with the other cookie. Place on a parchment covered cookie sheet. Repeat with the other balls of dough and 1/2 of filling.

Bake at 350 until lightly browned about 16 min (more if the cookie layers are thicker). Let cool. THEN cut into bars.

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon