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RECIPE
15 INGREDIENTS9 STEPS1HR 45MIN

Cheesy Shortbread Cookies with Tomato Jam

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Just Jan's

Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
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These cheesy shortbread ‘cookies’ are dotted with a homemade tomato jam that is a wonderful condiment and easy to make. It’s yummy on grilled cheese, especially if you don’t have tomato soup to go with it, or as the star of your next cheese board to slather on crackers with goat cheese.
1HR 45MIN
Total Time
1HR 35MIN
Active Time

Just Jan's

Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Tomato Jam

2.3 lb
Campari or Heirloom work best
1/4
Yellow Onion , chopped
2 Tbsp
1 Tbsp
Brown Sugar , firmly packed
1 tsp
Chopped  Fresh Thyme Leaves

Cheesy Shortbread Cookies

1/2 cup
or Aged Gouda
1 1/4 cups
1/2 cup
Butter , room temperature
1/8 tsp
Chopped  Fresh Rosemary
1/4 tsp
Chopped  Fresh Thyme Leaves
1/4 tsp

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Nutrition Per Serving

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CALORIES
172
FAT
11.7 g
PROTEIN
3.4 g
CARBS
14.3 g

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (175 degrees C).
Step 2
Coat Tomato (2.25 pound) and Yellow Onion (1/4) with Olive Oil (2 tablespoon) and season with Kosher Salt (1 teaspoon) and Ground Black Pepper (to taste) and roast on a cookie sheet for 45 minutes or until the skins of the tomatoes are peeling away. Remove from the oven and let cool so you can take the skins off.
Step 3
Once cool enough to handle, peel off the skins and transfer tomatoes and onions, and all the juices into a large pot.
Step 4
Add the Apple Cider Vinegar (1/4 cup) and Brown Sugar (1 tablespoon) into the large pot. Simmer on medium-low heat until reduced about halfway.
Step 5
After it has reduced, add the Fresh Thyme Leaves (1 teaspoon) and let stand while you make the cheesy shortbread cookies.
Step 6
In a mixing bowl fitted with a paddle attachment, whip the Butter (4 ounce) until fluffy.
Step 7
Once whipped, add the White Cheddar Cheese (2 ounce), All-Purpose Flour (1 1/4 cup), Fresh Rosemary (1/8 teaspoon), Fresh Thyme Leaves (1/4 teaspoon), Kosher Salt (1/4 teaspoon), and Ground Black Pepper (to taste) until it forms a cohesive dough. Form a disk, wrap and chill for 30 minutes.
Step 8
Remove the dough from the refrigerator and form balls (about 1 ½ to 2 inches) and either using your thumb or the back of a small measuring spoon make an indentation for the tomato jam.
Step 9
Dollop the jam onto the cookies and bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown.

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Nutrition Per Serving
Calories
172
% Daily Value*
Fat
11.7 g
15%
Saturated Fat
6.2 g
31%
Trans Fat
0.0 g
--
Cholesterol
25.4 mg
8%
Carbohydrates
14.3 g
5%
Fiber
1.0 g
4%
Sugars
3.7 g
--
Protein
3.4 g
7%
Sodium
301.6 mg
13%
Vitamin D
--
--
Calcium
49.1 mg
4%
Iron
1.2 mg
7%
Potassium
201.0 mg
4%
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