Inspired by Dorie Greenspan's signature Jammers, these cookies have everything you want in a bite: a buttery, sablé-style crust, crumbly streusel, and a jammy center. We've simplified the traditionally fussy mold-and-cut method into a rustic press-in version made right in a standard muffin tin. We also add almond meal to the dough for extra nuttiness and a super tender texture.
The real fun is in the two variations. We fill half with our Blueberry Bourbon Pecan Jam and top it with a pecan streusel, and the other half with our Sour Cherry Jam and an almond streusel that pairs nicely with cherries. They’re perfect for summer entertaining — think Fourth of July dessert table or a backyard BBQ. The dough and streusel can both be made ahead and the baked cookies store well at room temperature, so day-of is a breeze.
Inspired by Dorie Greenspan's signature Jammers, these cookies have everything you want in a bite: a buttery, sablé-style crust, crumbly streusel, and a jammy center. We've simplified the traditionally fussy mold-and-cut method into a rustic press...
Make the Dough Generously grease two 12-cup standard metal muffin tins with nonstick baking spray.
In a food processor, pulse both flours with both sugars, and the salt until combined. Scatter the cold butter over top and pulse until you have small, pea-sized pieces. In a small bowl, lightly beat the egg yolks, then drizzle them and the vanilla over the dough and pulse until the dough holds together when pinched and there are no large pieces of butter remaining.
Turn the dough out onto a lightly floured surface and press into a disc. Gently knead a few times until you have a cohesive dough. Divide in half, press each half into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to overnight.
Meanwhile, Make the Streusel In the food processor (no need to wash it out), pulse both flours with both sugars, salt and cinnamon until combined. Scatter the cold butter over top and pulse until small clumps form. Drizzle in the vanilla and pulse once or twice to combine. Divide the streusel between two small bowls and use your fingers to work the pecans into one half and the slivered almonds into the other. Cover and refrigerate for at least 1 hour and up to 2 days.
Assemble Cookies Remove the dough from the refrigerator. Working with one disc at a time, pinch off pieces of dough and press evenly into each muffin cup (I used a #60 scoop, about 1 heaping tablespoon per cup), smoothing with your fingers or an offset spatula. Cover the tin with plastic wrap and refrigerate for at least 1 hour. Repeat with the remaining disc and second tin. (If baking in batches, keep the second disc refrigerated until ready to use.)
Preheat the oven to 350° with two racks in the top and bottom thirds. (If baking in batches, use one rack in the middle.) Remove the muffin tins and streusel from the refrigerator. Dollop ½ teaspoon of Blueberry Pecan Jam into the center of each cookie in the first tin. Break up the pecan streusel if needed and scatter it around the edges, keeping it off the jam. Repeat with the second tin, Sour Cherry Jam, and almond streusel. (Since this is a rustic cookie, you may have extra dough and streusel! Repeat this method and use it to make more cookies.)
Bake the cookies for 11 minutes, then rotate the tins front to back (and between racks if using both). Continue baking until the streusel and edges are golden brown, 8 to 10 minutes more. Run a small knife or offset spatula around the edges of the cookies to loosen, then let cool in the tin for 15 minutes. Transfer cookies to a wire rack and let cool completely. (If baking in batches, let the tin cool completely before reusing.)
Recipe Note
MAKE AHEAD The dough and streusel can be refrigerated for up to 2 days, or frozen in resealable bags with the air pressed out for up to 1 month. Baked cookies keep in an airtight container at room temperature for up to 5 days.
