November 14, 2019 Makes 25-30
8 oz unsalted butter, cut into chunks, at room temp
1/2 C granulated sugar
1/4 cup powdered sugar, sifted
1/2 t salt
2 large egg yolks, room temp
2 t vanilla extract
2 C AP flour
* about 1 cup thick jam, your favorite flavors
* baking spray or butter
3/4 C AP flour
3 T granulated sugar
1 T packed brown sugar
1/4 t cinnamon
1/4 t salt
5 1/2 T cold, unsalted butter, cut into cubes
1/2 t vanilla extract
Instructions for Dough:
Mix the butter, both sugars and salt in a stand mixer fitted with the paddle attachment on medium speed for a few minutes. Scrape the sides and mix for a minute more.
Reduce the speed to low and add the yolks, one at a time, followed by the vanilla. Turn off the mixer and add the flour all at once, pulse on low until there is no danger of the flour flying all over the place. Continue to mix on low just until the flour disappears into the dough. Mix a few times by hand to make sure there's no flour hiding at the bottom and turn the dough onto the counter. Divide in half, shape into a ball and flatten into a disc.
Roll the dough between two pieces of parchment to about 1/4 inch thickness. (Yey rolling pin with guides)! Slide the parchment sandwiched dough onto a sheet tray and freeze for about 30 minutes or refrigerate for at least 2 hours. While it's chillin', make the streusel.
Instructions for Streusel:
Whisk the flour, granulated sugar, brown sugar, cinnamon and salt together in the bowl of a stand mixer fitted with the paddle attachment. Add the cold butter pieces and mix on low until moist clumps form, then sprinkle in the vanilla and mix again gently. Cover the streusel and refrigerate for at least 1 hour.
Preheat oven to 350°, center the oven rack in the middle of your oven, and grease a 12-cupcake or muffin tin with butter or baking spray.
Remove one of your dough sheets from the refrigerator, peel away the top piece of parchment and carefully flip it over so the dough sheet is resting on the other piece of parchment. Cut 2-inch circles, as many as you can from that sheet, and place one in each muffin well. There will be some scraps. Gather them together, cover and chill them again, roll out and repeat. Continue the process with the second sheet of dough.
Place a dollop, about 1/2 teaspon, of jam in the center of each cookie and then sprinkle the streusel all around the border of the cookie. You want to surround the gorgeous, glistening jam with the streusel, not cover it up. Bake until the edges start to turn a light, golden brown, about 11 minutes. I only baked mine for 9 minutes so keep an eye on things as all ovens heat differently.
Leave the cookies in their trays for about 15 minutes before transferring them to a rack.