Beurre & Sel Jammers

Serves: 3

Santiago Howell

1 January 1970

Based on User reviews:

52

Spice

54

Sweetness

42

Sourness

42 mins

Prep time (avg)

4.2

Difficulty

Ingredients:

5.5 tbsps

Unsalted Butter (chilled, cut into small pieces)

1 cup

Sugar

1 cup

Powdered Sugar (sifted)

1 tsp

Fine Sea Salt

2 large

Egg Yolk (room temperature)

1 tsp

Vanilla Extract

3 cup

All-Purpose Flour

3 cup

Jam (thick)

Directions:

1

For cookie dough: Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes

2

Add both sugars and salt; beat until well blended, about 1 minute

3

Reduce speed to low; beat in egg yolks and vanilla

4

Add flour and mix just to combine

5

Dough will be soft and slightly sticky

6

Divide dough in half

7

Place each half between sheets of parchment or waxed paper

8

Flatten dough into disks

9

Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4" thick

10

Freeze dough in paper until firm, at least 2 hours

11

DO AHEAD: Dough can be made 2 days ahead

12

Cover and keep frozen

13

Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes

14

Add both sugars and salt; beat until well blended, about 1 minute

15

Reduce speed to low; beat in egg yolks and vanilla

16

Add flour and mix just to combine

17

Dough will be soft and slightly sticky

18

Divide dough in half

19

Place each half between sheets of parchment or waxed paper

20

Flatten dough into disks

21

Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4" thick

22

Freeze dough in paper until firm, at least 2 hours

23

DO AHEAD: Dough can be made 2 days ahead

24

Cover and keep frozen

25

For streusel: Mix flour, sugar, and salt in a small mixing bowl

26

Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated

27

Streusel will be sandy and hold its shape when pressed between your fingers

28

Cover and chill

29

DO AHEAD: Streusel can be made 2 days ahead

30

Keep chilled

31

Mix flour, sugar, and salt in a small mixing bowl

32

Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated

33

Streusel will be sandy and hold its shape when pressed between your fingers

34

Cover and chill

35

DO AHEAD: Streusel can be made 2 days ahead

36

Keep chilled

37

For assembly: Arrange a rack in middle of oven; preheat to 350°F

38

Using cookie cutter, cut out rounds of frozen dough from freezer

39

Place rounds in bottom of muffin cups and gently pat to flatten

40

Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds

41

Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days

42

Spoon about 1 teaspoon jam into the center of each round of dough

43

Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam

44

Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes

45

Let cool in tins for 15 minutes

46

Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack

47

DO AHEAD: Cookies can be baked 2 days ahead

48

Store airtight at room temperature

49

Arrange a rack in middle of oven; preheat to 350°F

50