Beurre and Sel Jammers - The Great Food Blogger Cookie Swap

Where the heck did 2014 go? I wish that I could say that I’m sad to see it go but it certainly wasn’t the best year that I’ve ever had.

That said, it’s the holidays and that means more drinking, eating and baking.  Once again I’m participating in The Great Food Blogger Cookie Swap, and this year I decided to send out a cookie that had for the first time last Christmas during this very swap. This year I got cookes from 3 lovely ladies

  • Classic Shortbread with Cardamom from The Bacon Eating Jewish Vegetarian (you know there's a story in that name :)) - a lovely spicy treat that I grudginly shared with those that I live with Grrr.
  • Chocolate Chai crinkle cookies from Sarah over at Devour - her pics look sooo good and her cookies were a huge hit :). The cookies were so beautifully wrapped I didn't want to unwrap them.
  • Last, but not least Laura from Food.Love.Happiness sent some melt in your mouth cookies that I had to fight my husband and brother for. I will definitely be checking this recie online and making these for my family. 

 

So back to my submission, from the first bite of Dorie Greenspan’s Beurre and Sel Jammers I was hooked. I’ve made these cookies several times this year, and shared it with family and friends who have also fallen in love with it. In fact, I blame this cookie for starting me down the road of ordering quite a few of Dorie Greenspan’s books, cooking from them quite regularly.  This recipe appeared was featured in Bon Appetit and thanks to Julie there is a much simpler and quicker way to make these cookies.

Beurre & Sel Jammers (c) OliveandRuby.com

There are many things about this cookie that I like,

  • the perfectly round cookie (which comes from baking the cookies in a muffin tin)
  • that way that the jam sits loving cupped between the cookie and the streusel

 

but the thing that I love the most, is the streusel topping. I found several different recipes online for this cookie but I played around with the streusel topping until I found a combination of butter, brown sugar, cinnamon and nutmeg that I liked.

Beurre & Sel Jammers (c)OliveandRuby.com

These cookies take a little while to make but they’re worth every single word of praise that you’ll get from friends and family. Over the course of this year, I experimented with lots of different fillings some sweet, some savoury but all just so freakin’ delicious.

Beurre & Sel Jammers (c) OliveandRuby.com

I was hoping to send out these cookies using a batch of guava jam that I ran out of the jam making a test batch so I used some delicious blackberry jam instead.  During this year, I’ve made this using mince meat, a savoury apple chutney, a hot pepper jelly and any type of jam that I had lying around. One thing is guaranteed once you make this once, you’ll make this over and over again, and I challenge you to eat just one of these once you make them. 

Beurre & Sel Jammers (c)OliveandRuby.com

Beurre and Sel Jammers - The Great Food Blogger Cookie Swap

yield: 40 Servings  prep time: 20 minute(s)
cook time: 25 minute(s)  total time: 45 minute(s)

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.

Adapetd from Dorie Greenspan and Bon Appetit Magazine

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