I love to have a cup of coffee in the afternoon, and even better is to have a cup of coffee with a delicious cookie! Rosemary cookies with strawberry jam is one of my favorite treats.
I found this recipe a few years ago in one of my favorite cooking shows “Giada at Home” by Giada De Laurentiis. Since then I’ve made it so many times that now this recipe is in my family recipe book. They are so good that even my husband can’t pass by and not take a couple of cookies (despite the fact that he is not a lover of sweets).
Soft and friable, with an unbelievable combination of sweet strawberry jam and aromatic, tart rosemary it’s like a dream comes true.
Ingredients:
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
1 tablespoon finely chopped fresh rosemary
¼ teaspoon salt
1 teaspoon lemon zest
1 tablespoon lemon juice
6 tablespoons cold butter, cut into ½-inch pieces
1 cup heavy cream
Strawberry jam
Step 1
In a food processor bowl put together the flour, sugar, baking powder, salt, lemon zest, rosemary and butter. Using the pulse setting, mix together all the ingredients until the mixture resembles a coarse meal.
Step 2
Add a cup of heavy cream and a tablespoon of lemon juice to the flour mixture. Pulse together until the mixture forms a dough.
Step 3
Lay out the dough on a lightly floured work surface and form into a ball.
Step 4
Roll out the dough until it’s about a 1/4-inch thick. Using a 3-inch round-shaped cookie cutter, cut out circle-shaped pieces of dough.
Step 5
Place the circles of dough on a baking sheet. Using a small round measuring spoon, gently make an indentation in the center of each pastry circle. Spoon a sufficient amount of strawberry jam into each indentation.
Step 6
Bake the cookies for 14-18 minutes or until the edges are golden brown. Cool for 30 minutes.
Enjoy!
Notes:
You can use a different shape of cookie cutters.
If you roll out the dough thinner, the cookies will turn out crispier.
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 tablespoon finely chopped fresh rosemary
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 6 tablespoons cold butter, cut into ½-inch pieces
- 1 cup heavy cream
- Strawberry jam
- In a food processor bowl put together the flour, sugar, baking powder, salt, lemon zest, rosemary and butter. Using the pulse setting, mix together all the ingredients until the mixture resembles a coarse meal.
- Add a cup of heavy cream and a tablespoon of lemon juice to the flour mixture. Pulse together until the mixture forms a dough.
- Lay out the dough on a lightly floured work surface and form into a ball.
- Roll out the dough until it’s about a 1/4-inch thick. Using a 3-inch round-shaped cookie cutter, cut out circle-shaped pieces of dough.
- Place the circles of dough on a baking sheet. Using a small round measuring spoon, gently make an indentation in the center of each pastry circle. Spoon a sufficient amount of strawberry jam into each indentation.
- Bake the cookies for 14-18 minutes or until the edges are golden brown. Cool for 30 minutes.
- You can use a different shape of cookie cutters.
- If you roll out the dough thinner, the cookies will turn out crispier.
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