With the abundance of summer jams we are often looking for more reasons to eat more. These cookies are extra decadent with the streusel topping and you may find yourself sprinkling the topping on everything else. Sablé is a French shortbread cookie which are delicious baked as is with a sprinkling of sugar on top.
Jam Streusel Cookies
~ adapted from Dorie Greenspan
1 recipe Sablé Dough (below)
1 recipe Brown Sugar Streusel (below)
1/2 cup jam of your choice
1 cup (227 g) butter, room temperature
1 lemon, zested
1/2 cup (100 g) sugar
1/4 cup (28 g) confectioner's sugar, sifted
1/2 tsp salt
2 large egg yolks
1/2 tsp vanilla
2 cups (272 g) Flourist Sifted Red Fife Flour
In the bowl of a stand mixer or with a hand mixer, beat butter until smooth and creamy. Zest 1 lemon over the granulated sugar. Add both sugars and salt and beat until well blended, about a few minutes. Avoid over beating, the mixture should look smooth and creamy rather than fluffy and airy. Reduce speed to low and incorporate the egg yolks and vanilla, mixing until thoroughly combined.
With the speed on low, slowly incorporate the flour and pulse for a few seconds at a time. Mix for about 30 seconds until the flour is just incorporated, you want to work the dough as little as possible. The dough should be soft and slightly clumpy, it shouldn't come together in a ball.
Divide dough in half and flatten into disks. Place halves in between sheets of parchment or wax paper for easy rolling. Working with 1 disk at a time, roll out dough to 1/2-inch thick. Place in refrigerator to chill and harden for at least 1-2 hours.
Brown Sugar Streusel
3 tbsp (43 g) butter
1/2 cup (70 g) Flourist Sifted Red Fife Wheat Flour
1/4 cup (45 g) brown sugar
1 tbsp (10 g) sugar
1/4 tsp salt
On a stove or in a microwave, melt butter on low heat. Add remaining ingredients and stir with a fork until crumbs form, the mixture should clump together slightly.
Preheat the oven to 350°F and grease a muffin tin. If you have 2 muffin tins you can bake them at the same time by staggering the tins on different levels in the oven.
Remove dough from refrigerator and cut out circles that will fit the bottom of the muffin tin. You can use a cookie cutter, lid or cup, depending on their size. Gather the scraps into a ball, re-roll and repeat as above.
Top dough with a tsp dollop of jam and sprinkle liberally with streusel.
Bake for about 15-20 minutes, rotating halfway, until cookies are golden brown. If you are using 2 muffin tins, rotate from top to bottom and flip 180°. Allow to cool completely before releasing them from the muffin tin.