POSTED BY: KEELEY
So, I'll be real with you guys: I made these cookies because they didn't sound that good to me.
Maybe that sounds sort of disingenuous. Why should I make and suggest a recipe I don't enjoy? Frankly, I just couldn't eat any more cookies. This week has been... well, it's been a cookie-for-breakfast kind of week.
So I thought (read: hoped) that if I made a shortbread/jam based cookie, the chocolate lover in me wouldn't get too excited. This was my master plan to stop eating (read: inhaling) any more cookies.
Well, that plan failed famously. I should have known, since the recipe came via Bon Appetit, from the magical mind of Dorie Greenspan. Of course these cookies would be good.
The chewy, buttery crust was not crunchy or powdery (like the storebought shortbread that haunts my dessert nightmares) but rather melt-in-your-mouth chewy and delicious. On top, a delicious dollop of jam adds moisture and sweetness, while a sugary and buttery streusel is the final textural delight.
Crust + filling + streusel... what I thought would be a dull teatime cookie turned out to be more like a mini-pie. Needless to say... I ate at least half the batch. Totally worth it.
Beurre et Sel Jammers
Recipe from Bon Appetit + Dorie Greenspan
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 cup powdered sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
Streusel + Assembly
3/4 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon fine sea salt
5 1/2 tablespoons chilled unsalted butter, cut into small pieces
1/4 teaspoon vanilla extrack
3/4 cup thick jam of your choice
Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours.