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Dorie Greenspan's Jammers

Ingredients

Adapted from Lottie & Doof's version of Dorie Greenspan's Jammers by Blackjack Bakehouse

    Makes about 42 cookies

      Cookie dough

      • 1 cup 2 sticks unsalted butter, at room temperature
      • 1/2 cup granulated sugar
      • 1/4 cup confectioners' sugar sifted
      • 1/2 teaspoon kosher salt heaping
      • 2 large egg yolks at room temperature
      • 1/2 teaspoon pure vanilla extract
      • 2 cups all-purpose flour

      Streusel Topping

      • 3 tablespoons unsalted butter
      • 1/2 cup all-purpose flour
      • 1/4 cup light brown sugar
      • 1 tablespoon granulated sugar
      • 1/4 teaspoon kosher salt heaping
      • 1/8 teaspoon ground cinnamon

      Instructions

      Directions for dough:

      • In large bowl or in bowl of an electric stand mixer, beat the butter on medium speed until very creamy. Add the sugars and salt and beat until well combined, about 1 minute. With mixer on low, beat in egg yolks and vanilla until well blended, about one minute.
      • Add all of flour at once and with mixer on low, blend with butter mixture until just combined. Do not overmix! (I barely beat it in and then combined the last few streaks of flour with a spatula.)
      • Press dough into a mound and cover dough in bowl with plastic wrap, pressing the wrap against the dough. Cover bowl tightly with more wrap or foil and chill for at least 2 hours or for up to 2 days.

      Directions for Streusel:

      • Place butter in a microwave-safe bowl and melt in microwave. Add the remaining ingredients and stir until well-combined and pebbly. Cover bowl with plastic wrap and chill for at least 2 hours or for up to 2 days.

      When ready to bake:

      • Preheat oven to 350 degrees. Butter or spray a mini muffin pan with non-stick cooking spray thoroughly. These babies like to stick a little, so grease the cups well.
      • Break up the streusel crumb topping mixture with a fork until pebbly and set aside.
      • Press small mounds of cookie dough, about 1 tablespoon-size, into each cup as though making a thick cookie crust (as opposed to a thin pie crust that will just crumble when you try to remove it from the mini muffin pan). The crust should come up to just below the rim of the cup and there should be a small indention in each cup for the filling.
      • Place about 1 teaspoon of jam/pie filling in each indentation, then top the filled cookies with a generous sprinkle of streusel mixture.
      • Bake for 18 to 20 minutes, until the top edges of the cookies are golden brown and the crumb mixture is golden.
      • Allow cookies to cool in pan for 10 minutes, then carefully remove and allow to cool directly on wire rack until completely cool.
      • Store, uncovered or lightly covered, at room temperature