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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
- 2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
- 2 1/4 cups (450 g) sugar
- 2 or 3 grinds of black pepper
- Big pinch of salt
- 1 teaspoon freshly squeezed lemon juice
Details
Servings 24
Adapted from epicurious.com
Preparation
Step 1
Preparation
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 (15 cm) long and 1 3/4 inches (4 cm) 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°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Slice the logs into disks 1/4 inch (6 mm) inch thick and place the disks about 1/2 inch (1.5 cm) 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.
Storage:
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
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.
Tip: I don’t use the wrinkle test for this jam. If you wish to use a candy thermometer to gauge doneness, when ready, the temperature of the jam should register 220°F (105°C) degrees.
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