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Home > Beurre and Sel Jammers - The Great Food Blogger Cookie Swap

Ingredients

1 cup
Butter, unsalted (Room temperature)
1⁄2 cup
White Sugar
1⁄4 cup
Powdered Sugar (Sifted)
1⁄2 teaspoon
Sea Salt
2  
Large egg yolks
2 teaspoons
Vanilla Extract
2 cups
Flour - All purpose
3 cups
Jam

Instructions

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.

Category:

  • Christmas cookies [1]
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Links
[1] http://oliveandruby.com/categories/christmas-cookies