Butter + Jam Crumble Cookies
I’ve noticed lately that I have a glut of jam on my pantry shelves – I keep making it, and not eating it fast enough. We’re also getting into mincemeat season, and when I came across these in my archives, I remembered not only how delicious they were, but considered how amazing they’d be with mincemeat. I love a substantial cookie, and these are baked in muffin tins, which allows them to bake up nice and thick. They’re like crumble in cookie form – reminiscent of date squares, but with your choice of jam, and crispy edges.
These were inspired by Dorie Greenspan’s beautiful Beurre + Sel Jammers — they’re more streamlined (no need to chill, roll and cut the dough) and have a grainier, nuttier crumble topping. Use any kind of jam, compote or preserves you happen to have on the shelf or in your fridge – or get out a jar of mincemeat.
AuthorJulie
Preheat the oven to 350F.
To make the cookies, beat the butter and sugars for 2-3 minutes, until pale and light. Beat in the egg yolk and vanilla. Stir or beat in the flour and salt, blending until smooth.
Press walnut-sized pieces of dough into the bottom of an ungreased muffin tin, making a slight indent in the middle. Spoon in a heaping teaspoon of jam. To make the crumble, pulse the ingredients in the bowl of a food processor until well blended and crumbly—this will grind up the oats and nuts, making a finer crumb, but if you don't have a food processor, you can blend them in a bowl with a fork.
Sprinkle some crumb mixture around the edge of each cookie, leaving some jam uncovered to poke through. Bake for 20 minutes, or until golden. Remove from the pan with a thin knife, and cool on a wire rack. Makes a dozen cookies.
Ingredients
Directions
Preheat the oven to 350F.
To make the cookies, beat the butter and sugars for 2-3 minutes, until pale and light. Beat in the egg yolk and vanilla. Stir or beat in the flour and salt, blending until smooth.
Press walnut-sized pieces of dough into the bottom of an ungreased muffin tin, making a slight indent in the middle. Spoon in a heaping teaspoon of jam. To make the crumble, pulse the ingredients in the bowl of a food processor until well blended and crumbly—this will grind up the oats and nuts, making a finer crumb, but if you don't have a food processor, you can blend them in a bowl with a fork.
Sprinkle some crumb mixture around the edge of each cookie, leaving some jam uncovered to poke through. Bake for 20 minutes, or until golden. Remove from the pan with a thin knife, and cool on a wire rack. Makes a dozen cookies.
Double this recipe people. One batch will not be enough!
Another winner from Julie. ?
goodmorning, julie. these look awesome. is it safe to believe that they will work like butter tarts and could be done in mini muffin tins successfully? they look kind of big to me done in full size tins. thanks.
Yes, I’d think so! Just bake them for less time!
Eric and Julie, I make these all the time in mini muffin tins- makes a really lovely 2 bites. I also have made the base as directed here, put in a dollop of jam then topped with a coconut and egg mixture. We call them Maid of Honour tarts and they are very, very delicious.
Ooh! I’d love to make these and wonder which oats would work best. And coconut -should I buy dessicated, or sweetened shredded?
Just made 1 -1/2 of the recipe Made 11 in regular muffin tin and 24 mini muffins With raspberry jam no nuts or coconut Sooo great
It’s recommended that you all double this recipe. We can’t just make one batch, since that won’t last.
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