![\"Beurre](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/05\/Beurre-Sel-Jammers.jpg\")
Beurre & Sel Jammers<\/p>\nBeurre & Sel Jammers<\/p>\n
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1 C. butter, at room temperature<\/p>\n
1\/2 C. sugar<\/p>\n
1\/4 C. icing sugar<\/p>\n
1\/2 tsp. salt<\/p>\n
2 large egg yolks<\/p>\n
2 tsp. vanilla<\/p>\n
2 C. all-purpose flour<\/p>\n
3\/4 C. all-purpose flour<\/p>\n
1\/3 C. sugar<\/p>\n
1\/4 tsp. salt<\/p>\n
5 T. chilled butter, cut into bits<\/p>\n
3\/4 C. thick, chunky jam, such as blackberry, peach, apricot or marmalade<\/p>\n
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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\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n