Beurre & Sel Jammers

jammers 1

You should know about those cookies that were worthy of making their own jam for. Which isn’t to say you need to follow suit – there’s no requirement to make jam from scratch in order to make these cookies, only that you have the best possible jam to put on these buttery pedestals.

jammers 6

They come from Dorie Greenspan, whom I met a few years ago in Austin; after a brief introduction in the lounge on Friday night (I was there for IACP for the weekend) she spotted me a few yards away at a party the following evening, and came through the crowd to ask how my day was. Yes she did. And then Jacques Pepin came over to talk to her, and said hi to me in doing so, and then suddenly the three of us were standing there chatting – or more likely, I was standing there open mouthed and speechless with Dorie Greenspan and Jacques Pepin. It was brief, but it happened.

jammers 7

These cookies are made with (impeccable) shortbread dough, topped with a generous spoonful of jam (note to self: try mincemeat at Christmas) and a crumble of butter, sugar and flour, which you sort of sprinkle around; in the oven they meld together, so there’s no risk of tipping cookie crumbs down your shirt with each bite.

jammers 2

Dorie knows her stuff, no question. But I did take some shortcuts, it being summer and all; the original recipe instructed to roll out the dough and freeze it, then cut it into rounds with a cookie cutter or glass rim and fit into the bottom of muffin tins. I did this with half, and with the other half pressed a walnut-sized lump of dough into the bottoms, and once baked, no one could tell the difference.

jammers 8

I used the blackberry-apricot jam, mostly, and did a few with chokecherry. I meant to make some peach-ginger jam just for this cause, but went to the beach instead. Next time. I added some chopped pecans to a few, just to see. It worked. Sliced almonds would do well too.

jammers 5

These are substantial cookies, and I get an odd satisfaction out of the fact that they’re perfectly, evenly round, and structurally able to contain so much jam. And it turns out they’re perfect for stacking, wrapping and taking to the beach to eat while sitting on a rock.

jammers 3




Beurre & Sel Jammers

About Julie

You May Also Like

13 comments on “Beurre & Sel Jammers

  1. Emily @ Life on Food
    August 15, 2013 at 7:05 am

    Beautiful! I love that these are baked in the muffin tin.

  2. Heidi M
    August 15, 2013 at 7:51 am

    I didn’t even notice that they were baked in a muffin tin. I’m sitting here open-mouthed imagining being in the presence of Jacques Pepin!
    Is he as alluring in person? (you know I mean “hot”, but I don’t like to come right out and say it)

  3. Laura
    August 15, 2013 at 9:43 pm

    These look lovely! might even try pistachios in there for a different flavor combination

  4. Heidi @ Food Doodles
    August 16, 2013 at 6:29 pm

    These look delicious! I love your idea to put them in a muffin tin 🙂

  5. Dorie
    August 17, 2013 at 2:53 am

    Julie, these look SO beautiufl! I’m so glad you loved them.

  6. Jessica @ Floptimism
    August 17, 2013 at 10:32 am

    Hello! My name’s Jessica, and every week on my food blog, Floptimism, I write a post called the Weekend Wrap-Up where I share some of my favorite web finds from the past week. I loved this cookie recipe so much that I featured it on this week’s round up! I’ve included the link below in case you’re interested. Thank you for such incredible work, and enjoy your weekend!

  7. June
    August 18, 2013 at 2:03 pm

    Made these yesterday and they are amazing and very addictive I might add. Thanks Julie!

  8. Lisa
    August 19, 2013 at 12:09 pm

    These look fantastic – and like just the thing to use up all the jam that’s infiltrating my fridge as “leftovers” from recent jam projects!

  9. Irma
    August 20, 2013 at 5:10 pm

    Hi Julie,
    I am just flipping out on the fact that Dorie just wrote a quick note on your blog!!! CANNOT even imagine meeting her person!!! She is a legend in this house! I love her! Jacques too of course!
    I will make these soon! Your recipes are always incredible!!!
    PS. You are a legend in this house too!!!! I dream of meeting you in person one day…and you know that jaw drop you were doing? Well, that will be me that day!

  10. Laura
    September 1, 2013 at 7:47 pm

    I have always avoided that recipe because I did not want to roll the dough out, etc. LOVE your shortcut!

  11. Shirley A
    September 19, 2017 at 1:52 pm

    What about putting the streusel in the muffin cups first and then the Jam? This recipe makes me think of bird’s nest cookies – I will have to try them this winter.

    • Julie
      September 24, 2017 at 9:52 pm

      ooh, worth a try!

Leave a Reply

Your email address will not be published.