Brown Sugar Cinnamon Streusel topping

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 1/3 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended. You can mix this dough ahead of time and put it the fridge for use to 2 days before using.  This will give you enough topping to top all 40 cookies.

Cookie dough instructions

• Combine granulated sugar, powdered sugar and sea salt in a bowl and set aside.
• Cream butter until smooth then add sugars and salt to the mixture, and beat until the sugar have been melted.
• Add in egg yolk and vanilla extract and once combined add in the flour and mix until just combined.
• Roll the dough out into walnut sized pieces (I got 40 cookies from this recipe) and place on a baking sheet then put in the fridge and chill for 20 minutes.
• Preheat the oven to 350˚F.
• Evenly press dough into a disc at the bottom of each muffin cup. Place a generous teaspoon of jam on top of the disc, then sprinkle the streusel around the edge of the cookie taking care not to cover the jam in the centre.
• Bake for 20 – 25 minutes, or until golden around the edges. Let cool in muffin tins before trying to remove. Run a knife around the edge of the cookies and pop them out to cool completely on a rack. Store in an airtight container at room temperature.