Rosemary Sandwich Cookies with Tomato Jam presented by my friends at Muir Glen Organic Tomatoes!
About 25 Cookies
For the cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup butter, room temperature
1 1/2 cups sugar
1 egg
1 teaspoon finely chopped fresh rosemary
1 teaspoon vanilla extract
For the tomato jam:
1 large can chopped tomatoes
1 cup sugar
1/2 cup light brown sugar
pinch of salt
1 tablespoon lemon juice
- Preheat oven to 375F.
- In a small bowl, stir together flour and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg, rosemary and vanilla. Gradually blend in the dry ingredients.
- Roll out the dough to a thin layer and cut out circles and place onto a parchment covered cookie sheet. If you want to make open cookies you simply cut out another hole in the middle.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Let stand on cookie sheet 2-5 minutes before removing to cool on wire rack.
- For the tomato jam, place all ingredients in a pot and bring to a boil.
- .Let simmer on low heat for about 45-60 minutes, or until you have a thick jam.
- Allow to cool completely.
- To make sandwich cookies, simply spread a dollop of jam in between two cookies.
- Jam can be stored in the fridge for up to 10 days.
TIP:
You're going to want to use this tomato jam on everything! Try it with some cream cheese on crackers!
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