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Herbed Cornmeal Jam Cookies

By
Test Kitchen
Summer 2014
Tender cornmeal cookies flavored with fresh rosemary, layered with fruity jams, and finished with a light vanilla drizzle for a beautifully balanced treat.

Recipe Information

Total Time:
Yield:
60 cookies

Ingredients

1¾ cups all-purpose flour

¾ cup yellow cornmeal

1 cup butter, softened

¾ cup granulated sugar

1 large egg

2 tablespoons milk

1¼ teaspoons vanilla extract, divided

4 teaspoons finely chopped fresh rosemary

¼ cup peach jam

¼ cup blueberry jam

¾ cup powdered sugar

2 to 3 teaspoons milk

Directions

  1. In a medium bowl, stir together flour and cornmeal. In a large bowl, beat together butter and sugar with electric mixer until combined. Beat in egg, milk and 1 teaspoon vanilla. With mixer on low, gradually add cornmeal mixture just until combined. Beat in rosemary. Divide dough in half. Cover and chill in refrigerator at least 30 minutes or until firm enough to roll into logs.
  2. Preheat oven to 350°F.
  3. Working with one portion of dough, divide into 3 equal pieces. On a lightly floured surface, shape each piece of dough into a 12-inch rope about ¾-inch thick. Place ropes 2 inches apart on ungreased cookie sheets. With a lightly floured wooden spoon handle, make a ¼-inch-deep groove down the center of each rope, flattening ropes into strips that are about ½-inch thick and 1¼-inches wide. Repeat with remaining portion of dough.
  4. Bake 12 minutes. Spoon 1 rounded tablespoon peach jam down center groove of three of the strips and 1 rounded tablespoon blueberry jam down center groove of remaining three strips. Bake 5 to 7 minutes longer or until edges are golden brown. Cool on cookie sheets 10 to 15 minutes.
  5. For icing, stir together powdered sugar, remaining ¼ teaspoon vanilla and enough milk to make icing of drizzling consistency. Drizzle over strips. Let dry at least 10 minutes. Cut strips diagonally into 1-inch slices. Store in a loosely covered container.

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