Makes 6 dozen cookies
2 Â¼ cups all-purpose flour
1 teaspoon baking soda
Â¼ teaspoon coarse salt
1Â teaspoon fresh rosemary, chopped fine
10 tablespoons (1 Â¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
2 tablespoons Concord Grape Ginger Jam ( Recipe Follows)
1 large egg
Rosemary Fairy Dust Â for sprinkling ( Recipe Follows)
Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream; Â concord jam and mix until well combined, about 2 minutes. Add egg and mix until just combined.
Shape dough into Â¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with Rosemary Fairy Dust
Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.
Rosemary Â & Ginger Â Cinnamon Concord Jam
Makes 1 cup of jam
2 pounds concord grapes, chopped finely in a food processor ( do not discard juices)
1 tablespoon fresh ginger, peeled and chopped
2 cups turbinado sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cinnamon sticks
Â½ teaspoon ground cinnamon
2 teaspoons fresh rosemary leaves, chopped fine
Pinch of cracked black pepper
Â¼ teaspoon salt
Place all the ingredients in a heavy bottom pan and place on medium heat.Â Bring the mixture to a boil and then reduce to a simmer and cook for about 30 minutes or until the mixture is thick.Â Allow to cool. Refrigerate for up to 2 weeks.
Rosemary Fairy Dust
Makes Â½ cup of fairy dust
Â½ cup turbinado or sugar in the raw
2 teaspoons of fresh rosemary, leaves, chopped fine
Â½ teaspoon lemon zest
Using a mortar and pestle, grind up all ingredients until a fine powder is created, like a dust.Â Store in an airtight jar for up to a few weeks, un-refrigerated.Â Alternatively, use a (clean) coffee grinder or a rolling pin on a cutting board.