ROSEMARY BUTTER COOKIES
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 9
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
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Provided by David Lebovitz
Categories Condiment/Spread Tomato Vegetable Dessert Vegetarian Wheat/Gluten-Free Summer Chill Vegan Simmer Fat Free Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups (600 g)
Number Of Ingredients 5
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
With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they're very easy to prepare can be our little secret.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
TOMATO ROSEMARY JAM RECIPE - (4.3/5)
Provided by Lynnw-2
Number Of Ingredients 7
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
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams
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