Beurre & Sel Jammers

Beurre & Sel Jammers

  

August 14, 2013

adapted from Dorie Greenspan via Bon Appétit, December 2012

  • Makes: Makes about 2 dozen cookies.

Ingredients

1 cup butter, at room temperature

1/2 cup sugar

1/4 cup icing sugar

1/2 tsp. salt

2 large egg yolks

2 tsp. vanilla

2 cups all-purpose flour

Streusel and filling

3/4 cup all-purpose flour

1/3 cup sugar

1/4 tsp. salt

5 Tbsp. chilled butter, cut into bits

3/4 cup thick, chunky jam, such as blackberry, peach, apricot or marmalade

Directions

1Make the cookie dough first - in a large bowl beat the butter, sugars and salt for a few minutes, until pale and creamy. Beat in the egg yolks and vanilla. Add the flour and beat on low speed or stir just to combine. Take walnut-sized chunks of dough and press into the bottom of muffin tins; alternatively, roll between sheets of parchment 1/4" thick, freeze and then cut into rounds the same size as your muffin tin (I used a small glass rim).

2To make the streusel, in a small bowl, mix the flour, sugar, and salt, then rub in the butter with a fork or your fingertips until well blended. Preheat the oven to 350°F.

3Drop a small spoonful of jam into the middle of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 Tbsp streusel around edges of each cookie, trying not to get any in the jam.

4Bake for 20 minutes, or until the sides and streusel are golden; cool until warm enough to handle, then use a thin knife to remove the cookies from the pan.

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