Aren’t
these cookies beautiful? They taste every bit as good as they look. I came
across the recipe in 2012, in the then current issue of Bon Appetit Magazine.
They’re the creation of James Beard award-winning cookbook author Dorie Greenspan.
Here’s something fun I just found out—Dorie Greenspan is a fan of mystery
writer Louise Penny. Such a fan, in fact, that she created a Lemon Meringue Cookie
especially for Penny’s Inspector Armand Gamache. You can find that recipe here.
I’ve
departed from the original Beurre & Sel recipe by treating the cookie dough like shortbread—rather
than roll it, freeze it, and cut it into rounds, I press walnut-size lumps of
dough straight into the bottom of the muffin tin. Works fine, saves time.
Almond
extract in place of all or some of the vanilla extract might be a nice variation,
or using almond flour in place of the all-purpose flour in the streusel. A few
other variations my family thought of: sprinkle the cookies with lime or lemon
zest, crystalized ginger, chopped nuts, or rosemary. MMmmm, next time.
Beurre
& Sel Cookies
Makes 24 to 36 cookies (depending on how accurate you are at pressing ¼-inch of dough into each muffin cup).
Cookie
dough ingredients
1 cup butter, room temperature
½ cup sugar
¼ cup icing sugar
½ teaspoon salt
2 large egg yolks, room temperature
2 teaspoons vanilla
2 cups all-purpose flour
Streusel and filling
ingredients
3/4 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
5 tablespoon chilled butter, cut into bits
3/4 cup thick jam such as blackberry, raspberry, apricot, or
marmalade
Directions
Preheat
the oven to 350°F.
Cookie
dough: In a large bowl, either by hand or with an electric mixer, beat butter,
sugars, and salt until pale and creamy, 2 to 3 minutes. Beat in egg yolks and
vanilla. Add flour and stir or beat (low speed) just to combine. Take
walnut-sized chunks of dough and press into the bottom of muffin tins (no need
to butter tins) Dough should be about ¼-inch thick.
Streusel:
In a small bowl, mix flour, sugar, and salt. Rub in the butter with a pastry
blender, fork, or your fingertips until well blended.
Drop
1 teaspoon of jam into the middle of each cookie. Using a small spoon, sprinkle
1 ½ tablespoons streusel around edges of each cookie, trying not to get any in
the jam (if you do, no one is going to care).
Bake 20-22 minutes, or until the sides and streusel are getting golden. Cool 15 minutes, then remove from pan with a knife.
Oh my those sound delicious! Thank you for the recipe, which I most definitely will be trying.
ReplyDelete2clowns at arkansas dot net
Happy cookie baking, Kay!
DeleteThese look delicious and beautiful!
ReplyDeleteThank you! And if I can make them, you know they're easy.
DeleteThese sound buttery good!
ReplyDeleteAdd the berry jam and they're berry buttery good!
DeleteThese look heavenly!
ReplyDeleteThanks, Peg!
DeleteI would love one of the cookies right now to go along with my cup of tea. Thanks for the recipe!
ReplyDeleteThey're great with tea. Thanks for stopping by the kitchen today.
DeleteWANT! Right now! :)
ReplyDelete