Home » Archives for December 2021

Month: December 2021

Savory Cookies with Bourbon Tomato Jam — A cheesy bite of delight!

If you would like to really “wow” your guests or fellow revelers on New Year’s Eve, this savory cookie is the answer!

My friend Sandi Mueller, former educator turned baker extraordinaire – turned me on to this delight. She piqued my interest when she said she had never served anything that received more rave reviews than this appetizer. Her guests kept coming back for “just one more”. Knowing the breadth of her repertoire, I was duly impressed.

The combination of a rosemary cheesy cookie topped with a tomato jam infused with bourbon, creates a mouthful of flavor. Although the process is two part – one for the jam, and one for the cookie, you can find a slot of time and make the jam and then store in the fridge until you make the cookies. This is exactly what I did!

Another benefit is that there will definitely be some jam left over and it is a perfect addition for a charcuterie.

For a feast for the eyes as well as the mouth, you can add the cookie to a plated salad instead of bread. The jam’s red color gives the salad a pop.

Savory Cookies with Bourbon Tomato Jam

Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 30 cookies


Savory Cookies

  • 1 cup unsalted butter
  • 1 cup cheddar cheese
  • 1 deseeded and finely-chopped jalapeño
  • 1 8" sprig rosemary, leaves only finely chopped
  • ½ tsp cosher salt
  • 2 tbsp white sugar
  • cups flour

Bourbon Tomato Jame

  • 1.5 lb cherry tomatoes
  • 1 - 1½ cup sugar
  • ½ cup apple cider vinegar
  • tbsp chili flakes
  • tsp minced garlic
  • cup finely-diced onion
  • ¾ tsp kosher salt
  • ¼ cup Bourbon


Bourbon tomato jam

  • Mix all the ingredients except for the bourbon in a sauce pan. Bring the mix to a boil on medium heat while stirring to dissolve the sugar. Once the mixes come to a boil, increase the heat to keep it at a boil.
  • Let the mixture boil while stirring and gently crushing the tomatoes with a spoon or meat crusher as they soften after about five minutes of cooking time. Add the bourbon and mix.
  • The mixture should keep cooking until the liquid has become very syrupy and thick. The time depends on the heat of your stove and how much liquid is present in the tomatoes. The end product will resemble preserves with tomato pieces in it.
  • This can be stored in a glass bowl until needed. You’ll probably have a little bit left which is great as an addition to a Chacuterie board.

Savory Cookies

  • In a stand mixer, place the softened butter, sugar and salt and cream all together. Add the cheese, rosemary, and jalapeño.
  • Add the egg and mix until it is well incorporated into the dough.
  • Add the flour and mix completely. Cover and chill in the fridge for about 30 minutes until the oven has preheated.
  • Preheat oven to 350° F and lying to cookie trays with parchment paper.
  • Make one and a half inch round balls and placed them on the cookie tray with a little space in between. Create a deep well in each dough ball using a moisten them.
  • Fill each well generously with bourbon tomato jam.
  • Bake in a preheated oven for 20 to 25 minutes. The cookies should be golden on bottom and light golden on top.



If you are storing the cookies, do not stack! The jam will stick to the bottom of the cookies I simply placed parchment paper in between each layer and have had good luck freezing.

New holiday staple!

Of course we all love Mac and Cheese. Add slightly sweet butternut squash and viola! The love goes to obsession.

This is a great dish to make for your Christmas meal, but it also is wonderful to have around during the holidays when you are reduced to snacking and trying to maintain some bit of healthy status. It is filling, and by using chick pea macaroni, the carbs are cut a bit without sacrificing taste.

I especially like this recipe for a couple reasons:
1.The onions and rosemary create a nice savory appeal.
2. By simply layering the mixture with cheese, there is not the stringy cheese spoon.

Want to branch out? Try penne, ziti, or twirls for a different look. Cheese options could be Colby, Swiss, Pepper Jack, or Emmental. Also, throwing in a chopped jalapeno or two is always a good option.

You can also throw together a salad and enjoy a complete veggie meal!

Butternut Squash Mac and Cheese

Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 12


  • 12 oz dried macaroni
  • 1 butternut squash, cut in ½ and drizzled with olive oil
  • 2 whole yellow onions
  • ½ cup butter, divided
  • 3 tbsp flour
  • 2 cups milk (preferably whole)
  • 2 cups grated sharp cheddar
  • 1 tbsp fresh, chopped rosemary
  • tsp nutmeg
  • salt and pepper to taste


  • Preheat oven to 400 Degrees F. Place butternut squash cut side up on a baking sheet and roast for 25 minutes. When the squash is tender, scrape out the flesh and mash with a spoon or potato masher. (Reduce oven temp to 350 degrees after removing squash)
  • While the squash is roasting, cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process and set aside.
  • Melt 1/4 cup butter in a large skillet, add the sliced onions and cook until they are a deep golden brown. Remove from the skillet and set aside.
  • In same skillet, melt the remaining 1/4 cup butter and then whisk in the flour. Add the nutmeg and cook, stirring constantly, for about 2 minutes.
  • Add the 2 Cups milk, and whisk until mixture is smooth. Turn the heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in the butternut squash. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are all coated.
  • Season with salt and pepper according to taste.
  • Grease a 2 quart casserole dish. Pour half of the noodle mixture into the pan.
  • Sprinkle half of the cheddar over the macaroni noodles. Add the remaining noodle mixture and top with the rest of the cheese.
  • Bake in 350 degree oven for 25 minutes or until cheese is bubbling.
  • Serve warm.



Leftovers, if there are any, freeze well.