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Rosemary Cookies with Tomato Jam


Rosemary Cookies with Tomato Jam Recipe

Ingredients:
  • 2 cups (280 g) all-purpose flour
  • 1/4 cup (40 g) stone-ground yellow cornmeal or polenta
  • 1/2 teaspoon salt
  • 1 cup (8 ounces/225 g) unsalted butter, at room temperature
  • 10 tablespoons (135 g) sugar
  • 2 large egg yolks
  • 1 1/2 tablespoons finely chopped fresh rosemary leaves
Directions:
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