Receta Dorie Greenspan's Beurre et Sel Jammer Cookies
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Not
too long ago, I suggested that if you made only one baked good this season, it
should be the over-the-top delicious Apple Pie Bar found at http://www.chewingthefat.us.com/2016/12/if-you-bake-nothing-else-this-season.html. “Not so fast,” the Baker in our house
protested. “If ever there was a cookie to be baked this season, Dorie Greenspan’s
Beurre et Sel Jammers should be the one.”
I am not one to argue. I’d given
Andrew Ms. Greenspan’s latest cookbook “Dorie’s Cookies” (Houghton Mifflin
Harcourt 2016) for his birthday. But he’d
already made her remarkable Beurre et Sel Jammers which we published in our
story about this year’s Hampton Classic Horse Show. We both decided that this was well worth
repeating and also a great opportunity to tell you about Dorie’s latest book. Dorie
Greenspan is a big player in our kitchen.
Aside from her baking books which now number 10 and counting, her “Around My French Table” (Houghton
Mifflin Harcourt 2010) is an indispensable resource for me. Now “Dorie’s Cookies” will undoubtedly join
the short list of cookbooks we can’t live without. It’s a definitive guide from a baker whose
professed love for cookies is obvious from page 1. There’s a 22 page section of “techniques, ingredients
and gear”. And then there are the over
300 recipes for every imaginable kind of cookie. From bars to cocktail cookies, there are page
after page of beautifully photographed cookies. There are sweet cookies and savories. There
are even over 40 pages of “Cookie Go Alongs and Basics”. These recipes run from
Vanilla Marshmallows to Use it for Everything Struesel. This is the most comprehensive Cookie Guide we’ve
ever seen. Its thoroughness is no
surprise. Ms. Greenspan is not given to
scrimping on words or instructions. To
read one of her recipes is to imagine her next to you in the kitchen egging you
on in minute detail. Our Beurre et Sel
Jammers are no exception. They are also
part of a collection of 16 variations running 52 pages in length in “Dorie’s
Cookies”. Any cookie this good requires a little
effort but the result is so worthwhile, I bet you will bake these time and time
again. There’s a cookie dough to make
and a streusel to top it with. It also
requires muffin tins and a two inch cookie cutter. But the good news is the dough and streusel
can be made in advance and nowhere does Ms. Greenspan suggest making your own
jam. Jammers also keep very well—for at
least a couple of days. Here is the
recipe. Recipe for Beurre et Sel Jammers by Dorie Greenspan Yield Makes about 34
Ingredients
For the Cookie dough:
1 cup (2 sticks)
unsalted butter, room temperature
1/2 cup sugar
1/4 cup powdered
sugar, sifted
1/2 teaspoons fine
sea salt
2 large egg yolks,
room temperature
2 teaspoons vanilla
extract
2 cups all-purpose
flour
For the Streusel and
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
extract
3/4 cup thick jam,
such as lingonberry, apricot, orange marmalade, and blackberry
Special equipment: A
2" cookie cutter; 3 standard 12-cup muffin tins
Preparation
For cookie dough:
1. Using an electric
mixer at medium speed, beat butter in a large bowl until smooth and creamy,
about 3 minutes.
2. 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. 3. Divide dough in half.
Place each half between sheets of parchment or waxed paper. Flatten dough into
disks.
4. Working with 1 disk at a time, roll out dough, occasionally lifting
paper on both sides for easy rolling, until 1/4" thick. Freeze dough in
paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days
ahead. Cover and keep frozen.
For streusel:
1. Mix flour, sugar, and
salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into
dry ingredients until no large lumps remain and butter is well incorporated.
2. Streusel will be sandy and hold its shape when pressed between your fingers.
Cover and chill. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.
For the assembly:
1. Arrange a rack in
middle of oven; preheat to 350°F. 2. Using cookie cutter,
cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin
cups and gently pat to flatten. Continue cutting frozen dough into rounds;
gather scraps and repeat process of rolling out and cutting to make 34 rounds.
Cover muffin tins with foil and chill in freezer until dough is firm, about 30
minutes or up to 2 days. 3. Spoon about 1
teaspoon jam into the center of each round of dough. Using your fingers or a
small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie,
trying not to get any in the jam. 4. Bake cookies, in
batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool
in tins for 15 minutes. Run a small knife around edges of muffin cups; gently
remove cookies and let cool completely on a wire rack. DO AHEAD: Cookies can
be baked 2 days ahead. Store airtight at room temperature.