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

  1. Preheat oven to 375F.
  2. In a small bowl, stir together flour and baking powder. Set aside.
  3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, rosemary and vanilla. Gradually blend in the dry ingredients.
  4. 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.
  5. Bake 8 to 10 minutes in the preheated oven, or until golden.
  6. Let stand on cookie sheet 2-5 minutes before removing to cool on wire rack.
  7. For the tomato jam, place all ingredients in a pot and bring to a boil.
  8. .Let simmer on low heat for about 45-60 minutes, or until you have a thick jam.
  9. Allow to cool completely.
  10. To make sandwich cookies, simply spread a dollop of jam in between two cookies.
  11. 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!


Photography by Paul "Sweet Paul" Lowe

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