At a dinner at an Italianvinoteca, 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 with the waiter, only to have him come back with "You won't like it. Order something else." Not one to be easily swayed from ordering an intriguing dessert, I ordered it in spite of his admonition, and you know what? I liked it—quite a bit, in fact.
With that experience in mind, when I saw a fresh fennel cake on a dessert menu at a fancy three-star Michelin restaurant, I didn't hesitate to order it. I had high hopes and was ready for anything. But so was the waiter, who informed me as he set it down that if I didn't like it, he'd replace it with something else. He saw my expression after I took my first bite, and he briskly returned to the table to make good on his offer.
Still, I do believe in giving a chance to things that are out of the ordinary, otherwise, how would we discover new flavors and tastes? I haven't gotten around to trying to come up with my own version of an eggplant dessert (and I'm not exactly chomping at the bit to come up with a fresh fennel one, either), but I've made these tomato jam-filled cookies many times and not once have I had to rush over to offer guests anything in their place.
Ingredients
Makes about 24 cookies
Step 1
In a small bowl, whisk together the flour, cornmeal, and salt.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Let cool completely.
Step 7
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:
Step 8
冷冻面团可以储存1个月。一旦filled, the cookies can be stored in an airtight container for up to 3 days.
Leave a Review
Reviews (14)
Back to TopI've perfected this recipe in presentation only because the recipe is absolutely amazing exactly as is. I often prefer to make the cookies smaller (bitesize) by either 1) making 4 logs instead of 2 of approx 1 1/4in and slicing thinner, OR rolling out like sugar cookies and cutting with small solid shape 1 1/4in cutters. I gift 2-3 stacked per small cupcake papers tucked side by side like candy in a pretty tin or piled on a plate. I always have copies of the recipes handy because it's my most often requested recipe. Not too sweet, but not exactly savory, either. Love them!
terryinlb
Long Beach, CA
2/19/2020
Yes, these were very tasty and savory cookies! Unusual flavor and it works. Tastes good alone w/o jam, although I tried it with some red pepper jelly and it was really good.
foofoodie
3/23/2014
These cookies were amazing. People absolutely raved about them. One person wasn't a huge fan, but everyone else said they were unique and delicious. And they were incredibly easy to make! I only made the cookie, not the jam. Can't wait to make these again!
sweetpea1813
Philadelphia, PA
12/22/2013
Have made 2 double batches of these sandwich cookies with the tomato jam for guests in the last 2 weeks and they are amazing! Served them with a simple scoop of super premium vanilla ice cream. Sophisticated, fun, interesting - definitely a grown up treat. Making them again next week to take to a morning coffee gathering. No time to make the jam? They're terrific as simple shortbread-like cookies too.
TerryINLB
Long Beach, CA
9/12/2013
At first I liked these, but the more I ate of them, the weirder they tasted. They're a great novelty and people liked them, but I won't be making them again.
MarcyW1a
10/10/2012
These are my favorite cookies. I have never made them with the tomato jam, to keep it easy. They are classy cookies and taste good even with coffee or tea--not too sweet and the rosemary is perfect. I imagine you could substitute lavender. Highly recommended.
jash
Tacoma WA
7/23/2012
This has become my new go-to for cookies. I use the dough recipe but don't bother with the tomato jam/sandwich thing. Just simple cookies. I used a christmas tree cookie cutter this year which was nice with the rosemary (Christmas Tree cookies).
Meredith79
Northern VA
1/4/2012
The tomato jam is SWEET even though I cut the sugar back. It is tasty and different but I think there are better tomato jam recipes out there. The cookies are very easy and sophisticated. I reduced the sugar to 9 TBS and made them into thumbprints instead of sandwiches and they turned out beautifully.
bandicoot
Madison, NJ
7/24/2011
Delightful and unexpected. Delicate yellowish cookie with a rustic flavor from the cornmeal. Made it by the book. Cut the cookies quickly once out of the fridge (keep 'em thin). The cookies themselves - minus the jam - would be lovely on their own, particularly as a semi-savory tea cookie. Awesome.
brooklyGirl
2/19/2011
Without question, these cookies were the hit of the cookie swap. I doubled the ingredients for the dough and it came together easily (which isn't always the case when doubling recipes). The dough alone makes a great-tasting cookie, if you don't want to make the jam or go through the time-consuming assembly of a sandwich cookie. I'm sure it would work well as a cut-out cookie, too. I also didn't bake the cookies as long as the instructions say to because the first batch started to brown and I preferred to have them retain their lovely cookie color and have a softer bite. The tomato jam recipe does not state how long you should expect to stand & stir the jam. Mine took over an hour, probably because of the volume. I tripled the tomato jam recipe so I'd have some leftover for breakfast breads and crackers for the rest of the week. This cookie is a keeper.
yuckylucky
Wyckoff, NJ
12/22/2010
This recipe was phenomenal! I have had so many requests for it, and I loved the light cookie with the sweet jam. I did have to puree my jam a little bit as it didn't get completely soft, but it ended up absolutely delicious.
katj012
Chicago, IL
12/15/2010
These are great. Eat them with the jam, any jam, or something savory. They're easy, tasty, and practical.
saturnfly77
Los angeles
11/21/2010
Wow- fantastic! So interesting. The cookies are very much a shortbread type of cookie, and the texture is great with the polenta. I actually made them with semolina instead of polenta one day when I was short, and I think it still had a great texture. Very mild, the rosemary was much better than I expected. These flew off the plate to 2 year olds and grandparents alike! Next time you have to bring a cocktail treat - wow everyone with your sophisticated palate! With the ease of preperation, and long storage times, you can be ready on a minutes notice!
bellawash
Richmond, VA
8/12/2010
Loved these cookies. Unique and not too sweet. The polenta adds a nice crunch. I made them for a cocktail buffet and people were delighted and curious. These cookies would make a great addition to a cheese course. And the tomato jam is so simple and delicious.
anthroson
Washington, DC
5/23/2010
