Rosemary Cookies with Tomato Jam Recipe | Epicurious
At a dinner at an Italian _vinoteca_, on the dessert menu was something I'd never seen before: ricotta-stuffed eggplant with candied orange and chocolate sauce. My curiosity piqued, I placed an order...
Keywords
- cookie
- cornmeal
- rosemary
- tomato
- stand mixer
- summer
- cookbooks
Ingredients
- 2 cups (280 g) all-purpose flour
- 1/4 cup (40 g) stone-ground yellow cornmeal or polenta
- 1/2 teaspoon salt
- 1 cup (8 ounces/225 g) unsalted butter, at room temperature
- 10 tablespoons (135 g) sugar
- 2 large egg yolks
- 1 1/2 tablespoons finely chopped fresh rosemary leaves
- Tomato Jam
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