Best Rosemary Cookies With Tomato Jam Recipes

ROSEMARY BUTTER COOKIES

Steps:

• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
• Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
• Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

TOMATO JAM

Steps:

• 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 (1.5-cm) 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.
• Storage:
• The jam will keep for at least 6 months in the refrigerator.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

TOMATO ROSEMARY JAM RECIPE - (4.3/5)

Steps:

• Prepare your jam jars and have your canner ready. Place the lids in a small pot and bring to a very low simmer. Combine all of the ingredients except the rosemary in a large stockpot and bring to a boil. I have a large Lagostino pot that is perfect for making this jam. Lower the heat until the jam is simmering. Stir often for about 1 hour and then add the rosemary sprigs and continue simmering for about 2 hour more or until the jam is the desired consistency. It should be thick and shiny, looking like jam. Remove the rosemary stems. It is important to keep this jam at a low simmer, and stir often. Do not let it burn. It takes time, be patient! While the jam is hot, fill the jars, wipe the rims and place the lids on the jars. Tighten the caps and place the jars in the canner, making sure the water covers the jars by 1". Cover and process for 15 minutes. I have a T-Fal Pressure Cooker and Canner. This time I just used it with a typical water bath, and didn't use the pressure cooker to can this jam. Carefully remove the jars and cool. Make sure to tighten the screw lids. Test and make sure all jars are sealed. Sealed jars can be stored in a cool dark pantry for up to a year. Unsealed jars should be refrigerated and used quickly.

BAKED TOMATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees
• Cut the tomatoes in half lengthwise.
• Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.