Recipes

Herbed Cornmeal Jam Cookies

Cornmeal gives a crisp snap to these shortbread cookies seasoned with fresh rosemary; peach and blueberry jams provide fruity notes.

Cornmeal gives a crisp snap to these not-so-sweet shortbread cookies, subtly seasoned with flecks of fresh rosemary. Complementing the woodsy herb are peach and blueberry jams, added toward the end of baking. Drizzle with a sugary frosting as a final touch.

Makes 60 servings

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tbsp milk
  • 1 ¼ tsp vanilla extract, divided
  • 4 tsp 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 flour 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. 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.
  3. 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.
  4. 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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