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Rosemary Shortbread and Jam Sandwich Cookies

August 16, 2012

Sweet and crumbly shortbread cookies sandwiched in between savory yet sugary homemade plum jam.

Rosemary Shortbread & Jam Sandwich Cookies

adapted from Rosemary and Apricot Shortbread Cookies

1 3/4 cup ap flour

1/3 cup sugar

1/4 cup cornmeal

1/2 cup cold butter, cubed

2 tbsp. chopped fresh rosemary

3 tbsp. almond milk (any milk will do)

Homemade Plum Jam, or any fruit jam

Preheat oven to 350 degrees F.

Whisk together flour, sugar, and cornmeal. Cut in cold butter, until mixture is the consistency of fine crumbs. Stir in rosemary and mix in milk with a soon until combined. Using your hands, form the ball into a dough. Seperatre into two halves. Roll dough out one half at a time until 1/4 inch in thickness. Using a small cookie cutter, cut out small cookies. Bake for 10 minutes. After cookies have cooled, “frost” half with jam. Top with remaining cookies.


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