Ingredients
Blueberry-Rosemary Jam
- 1 pint blueberries
- 1⁄2 cup sugar
- 1 teaspoon lemon juice
- 2 sprigs of rosemary
Cookie Dough
- 1 cup unsalted butter, softened
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar
- 1 egg yolk
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped pecans or pistachios
Instructions
Blueberry-Rosemary Jam Instructions
- Add the blueberries, sugar, and lemon juice to a medium pot and stir over medium heat. Keep stirring until the sugar dissolves and the blueberries break down.
- Once the sugar has dissolved, bring the heat to low and add the rosemary sprigs. Cook for 20-30 minutes, stirring every 5-10 minutes to prevent it from browning.
- Once the jam has thickened, remove the rosemary stems. Remove from heat and let cool. Store in an airtight container.
Cookie Dough Instructions
- Preheat the oven to 375°F and place the rack in the center of the oven.
- In a large bowl, beat the softened butter with an electric mixer until creamy, about 2-3 minutes. Add the sugars and mix until incorporated, about 1 minute.
- Separate the egg yolk and add it to the bowl, along with the vanilla and almond extract. Beat once more until incorporated.
- In another bowl, whisk together the flour, salt, and cornstarch until combined. Gently pour 1/3 of the flour mixture at a time into the butter mixture and mix until combined.
- Once combined, scoop the dough using a 1 1/2” cookie scoop and roll it in between the palms of your hands until smooth with no cracks. Gently roll the balls into the chopped nuts and place on a parchment-lined plate. Using your thumb or the back of a rounded spoon, gently press into the dough to form an indent. Repeat with all of the dough. Freeze for 30 minutes.
- Once chilled, spoon the jam into each cookie to the brim. Place on parchment lined trays, 2” apart, and bake for 11-12 minutes or until golden around the edges. Let cool on the sheet tray and serve.
About This Recipe
Made in partnership with Nasim Lahbichi