Description
Cornmeal Cookies with Tomato Jam combine a unique blend of sweet and tangy flavors with the hearty texture of cornmeal in the cookies, complemented by a luscious homemade tomato jam. These cookies offer a delightful twist on traditional cookies, making them perfect for those looking to explore creative baking with fresh, seasonal ingredients.
Ingredients
Scale
Tomato Jam
- 1 1/2 lbs fresh tomatoes (about 3-4 tomatoes)
- 1 cup sugar
- 1/4 cup apple cider vinegar
- 1 Tbsp orange zest
- 3 Tbsp fresh orange juice
- 1 Tbsp grated fresh ginger
- 2 tsp salt
- 1 tsp ground coriander
- 5 cloves
Cornmeal Cookies
- 1/2 cup butter (softened)
- 1/2 cup powdered sugar
- 1 egg (large, separated)
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 3/4 cup plain yellow cornmeal
- 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup toasted pecans (finely chopped)
- 3 Tbsp granulated sugar
Instructions
- Prepare the Tomato Jam: Wash and chop the fresh tomatoes finely. In a saucepan, combine the tomatoes with sugar, apple cider vinegar, orange zest, orange juice, grated fresh ginger, salt, ground coriander, and cloves. Simmer the mixture over medium-low heat for about 45-60 minutes, stirring occasionally, until it thickens into a jam consistency. Remove from heat and let cool completely.
- Make the Cookie Dough: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, lemon zest, kosher salt, and ground nutmeg. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the toasted, finely chopped pecans.
- Whip Egg White and Combine: In a clean bowl, beat the egg white until stiff peaks form. Gently fold the whipped egg white into the cookie dough to create a light texture.
- Shape the Cookies: Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Sprinkle each cookie with a little granulated sugar for a delicate crunch.
- Bake the Cookies: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Serve with Tomato Jam: Once the cookies are cool, serve them alongside or topped with the homemade tomato jam for a delicious sweet and tangy treat.
Notes
- The tomato jam can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Ensure the egg white is whipped to stiff peaks to incorporate air and create a lighter cookie texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant.
- Use fresh, ripe tomatoes for the best jam flavor.
- These cookies pair wonderfully with a cup of tea or coffee.
