Rosemary Cookies with Tomato Jam

Amy Levin - tied first 2011

  • 2 cups all-purpose flour
  • 1/4 cup stone-ground yellow cornmeal or polenta
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 10 Tablespoons sugar
  • 2 large egg yolks
  • 1 1/2 tablespoons finely chopped fresh rosemary leaves
  • Tomato Jam (see recipe below)

In a small bowl, whisk together the flour, cornmeal, and salt.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and sugar on medium speed just 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, 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 plastic wrap and refrigerate until chilled and firm, at least 1 hour.

Position racks in the upper and lower thirds of the oven; preheat the oven to 350 Line 2 baking sheets with parchment paper or silicone baking mats. Slice the logs into disks 1/4 inch inch thick and place the disks about 1/2 inch apart on the prepared baking sheets. Bake, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Let cool completely. Spread a scant 1 1/2 teaspoons of the jam on the underside of half of the cookies. Top the jam with a second cookie, bottom side down, to make sandwiches. 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.

Tomato Jam

  • 2 1/4 pounds ripe tomatoes (about 5 large)
  • 2 1/4 cups sugar
  • 2 or 3 grinds of black pepper or chipotle pepper
  • Big pinch of salt
  • 1 teaspoon freshly squeezed lemon juice

Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end 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. Discard the water, but save the saucepan for cooking the jam. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch pieces.

Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.

Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate. The jam will keep for at least 6 months in the refrigerator.

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