Every since my infatuation with Dorie Greenspan began, I've been infatuated by her cookie recipes. I love her sables (they're my go-to weekday cookie) and her World Peace Cookies have earned their renown fairly. But when I saw her jammers being ooh'd about all over the interweb, my heart swelled three sizes, and I finally knew true love.
I found a version of the recipe by Tim from Lottie and Doof, and adjusted it a little bit to match my equipment and pantry. Dorie and Tim both used ring molds to make their jammers, and I loved the way it made the cookies uniform and really played up the sweet brown edges that I love in a sable. I however, do not have ring molds, and I also don't have the cash to drop on a set at the moment. So I improvised with a couple muffin tins, and was really, really pleased with the results. If you use muffin tins, expect to get between 25-30 cookies. If you use ring molds, you'll get 10-12 really big ones.
adapted from Lottie and Doof, via Dorie Greenspan
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon salt
- 2 egg yolks at room temperature
- 1/2 teaspoon vanilla extract (or substitute 1 Tbsp lemon zest)
- 2 cups all-purpose flour
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- 1/4 cup lightly packed brown sugar
- 1 tablespoon granulated sugar
- 1/4 - 1/2 teaspoon salt (use the smaller amount if you're not using sea salt)
Cream butter until smooth, and then add in sugars and cream until silky.
Add egg yolks, vanilla (or zest) and salt, and mix.
Dump in all the flour. Then drape a dish towel over your mixer (to avoid a huge mess) and pulse your mixer on high a few times. Check occasionally - you want all the flour incorporated, but it won't be a uniform dough. It will be moist-looking and very crumbly. Dorie describes it as "feeling like play dough," which is perfect.
- -Preheat your oven to 350.
- -Press dough into the bottom of each indent in your muffin tin - you want the dough to be about a 1/4 inch thick.
- -Refrigerate the whole tin for about 15 minutes - I skipped this step for one batch and they came out fine, but a little crisper. If you've got the time, chill them. If not, it's ok.
- -Mix all your streusal ingredients together. I just use my fingers and pinch until it gets crumbly.
- -Top each cookie with a teaspoon of jam (I used Strawberry Rhubarb from my first batch last summer) and a good amount of streusel. My first batch was lighter on the topping and Jesse liked those, but I preferred the ones with a heavy streusel layer.