We used Red Fife Wheat flour for these, but all purpose would work fine too.
We bake these off one half recipe at a time, making two batches of 12 each. They disappear fast, so I can’t tell you how long they last.
This recipe is re-shared with thanks to Flourist Bakery, where I can see how these would sell out quickly.
In the last photo below, you can see we brought these, along with our Einkorn Snickerdoodles recently to a dinner party.
Jam Stressel Cookie Recipe
1 cup (227 g) butter, room temperature
1 lemon, zested
1/2 cup (100 g) sugar
1/4 cup (28 g) confectioner’s sugar, sifted
1/2 tsp salt
2 large egg yolks
1/2 tsp vanilla
2 cups flour of choice
1/2 cup jam
streusel recipe below
In the bowl with a hand mixer, beat butter until smooth and creamy. Zest 1 lemon over the granulated sugar. Add both sugars and salt and beat until well blended, about a few minutes. Avoid over beating, the mixture should look smooth and creamy, rather than fluffy and airy. Reduce speed to low and incorporate the egg yolks and vanilla, mixing until thoroughly combined.
With the speed on low, slowly incorporate the flour and pulse for a few seconds at a time. Mix for about 30 seconds until the flour is just incorporated, you want to work the dough as little as possible. The dough should be soft and slightly clumpy, it shouldn’t come together in a ball.
Divide dough in half and flatten into disks. Place halves in between sheets of parchment or wax paper for easy rolling. Working with 1 disk at a time, roll out dough to 1/2-inch thick. Place in refrigerator to chill and harden for at least 1-2 hours.
Brown Sugar Streusel Topping
3 tbsp (43 g) butter
1/2 cup flour
1/4 cup (45 g) brown sugar
1 tbsp (10 g) sugar
1/4 tsp salt
On a stove or in a microwave, melt butter on low heat. Add remaining ingredients and stir with a fork until crumbs form, the mixture should clump together slightly.
Preheat the oven to 350°F and grease a muffin tin. If you have 2 muffin tins you can bake them at the same time by staggering the tins on different levels in the oven.
Remove dough from refrigerator and cut out circles that will fit the bottom of the muffin tin. You can use a cookie cutter, lid or cup, depending on their size. Ours didn’t exactly fit so we pressed them into the edges. Gather the scraps into a ball, re-roll and repeat as above.
Top dough with a teaspoon dollop of jam and sprinkle liberally with streusel.
Bake for about 15-20 minutes, rotating halfway, until cookies are golden brown. If you are using 2 muffin tins, rotate from top to bottom and flip 180°. Allow to cool completely before releasing them from the muffin tin.