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Beurre & Sel Jammers

Yields1 Serving

 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

Make 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).


To 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.


Drop 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.


Bake 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.