Beurre & Sel Jammers

 

1 C. butter, at room temperature

1/2 C. sugar

1/4 C. icing sugar

1/2 tsp. salt

2 large egg yolks

2 tsp. vanilla

2 C. all-purpose flour

3/4 C. all-purpose flour

1/3 C. sugar

1/4 tsp. salt

5 T. chilled butter, cut into bits

3/4 C. 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 T. 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.