Skip to content

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.

 

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: