Cookies with tomato jam

Cookies 488 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Cookies with tomato jam
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Medium
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Tomato jams have taken the leading position in the list of the most popular recipes for this fall. We decided not to stand aside and invite you to try cookies with such a jam. It goes well with cheese and light wines.

Ingredients

Directions

  1. Cut the cherry tomatoes in half and place in the saucepan. Peel and finely chop the onion and garlic, add to the tomatoes. Place the remaining jam ingredients, besides the bourbon, in a saucepan and heat. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar completely. Cook for 5 minutes, then add bourbon if using. Reduce heat and simmer the jam for 25-30 minutes, until tender. Cool it down.
  2. Remove the oil from the refrigerator in advance, it should become soft. Grate the cheese on a fine grater. Chop chili and rosemary leaves into small pieces.
  3. In a large bowl, beat together the softened butter, sugar and salt with a mixer. Add grated cheese, chili and rosemary and stir. Then add the egg and stir it completely into the mixture.
  4. Mix flour with semolina and stir in butter-cheese mass in several steps. Knead the dough a little, put it in a ball, wrap it in plastic foil and refrigerate for 30 minutes.
  5. Preheat oven to 180 ° C. Line a baking sheet with parchment. Roll the dough into 4 cm balls, place them on a baking sheet and flatten slightly. Make a depression in the center and fill it with tomato jam. Place the baking sheet in the oven and bake the cookies for 20-25 minutes, until light golden brown. Cool the cookies on a baking sheet.

Cookies with tomato jam



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Medium

Tomato jams have taken the leading position in the list of the most popular recipes for this fall. We decided not to stand aside and invite you to try cookies with such a jam. It goes well with cheese and light wines.

Ingredients

Directions

  1. Cut the cherry tomatoes in half and place in the saucepan. Peel and finely chop the onion and garlic, add to the tomatoes. Place the remaining jam ingredients, besides the bourbon, in a saucepan and heat. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar completely. Cook for 5 minutes, then add bourbon if using. Reduce heat and simmer the jam for 25-30 minutes, until tender. Cool it down.
  2. Remove the oil from the refrigerator in advance, it should become soft. Grate the cheese on a fine grater. Chop chili and rosemary leaves into small pieces.
  3. In a large bowl, beat together the softened butter, sugar and salt with a mixer. Add grated cheese, chili and rosemary and stir. Then add the egg and stir it completely into the mixture.
  4. Mix flour with semolina and stir in butter-cheese mass in several steps. Knead the dough a little, put it in a ball, wrap it in plastic foil and refrigerate for 30 minutes.
  5. Preheat oven to 180 ° C. Line a baking sheet with parchment. Roll the dough into 4 cm balls, place them on a baking sheet and flatten slightly. Make a depression in the center and fill it with tomato jam. Place the baking sheet in the oven and bake the cookies for 20-25 minutes, until light golden brown. Cool the cookies on a baking sheet.

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