Right at this moment, these little cookie pies are my favorite.

They’re Dorie Greenspan’s Jammers in teeny-tiny form and they are AWESOME.

The best cookie ever.

Although Dorie hasn’t posted the recipe for her Jammers, the writer behind the Lottie & Doof blog created his own version based on Dorie’s description of the cookie.

He says he became obsessed with recreating her Jammers and I can totally see why.

The “crust” is really just Dorie’s sablé cookie dough (buttery French shortbread) filled with jam (store-bought jam, or homemade jam or pie filling) and then topped with a sweet-and-crunchy streusel.

 

I used raspberry jam on most of them and whipped up a batch of apple pie filling (simmered butter, brown sugar, cinnamon and diced apple until thick and saucy) for the rest. Delicious!

I’m excited to try several fillings — strawberry-raspberry, blackberry and an orange version (per my husband’s suggestion) with orange marmalade and orange zest in the cookie dough.

One of my favorite things about these mini jammers — there are three totally different textures in each little cookie.

Crumbly shortbread…

  a bit of soft, gooey filling… 

and a crunchy crumble over the top. Perfect.

I’m definitely going to make a huge batch of these for Christmas.

Photographing these was tough. I kept eating them because they smelled so good.

Jammers

adapted from Lottie & Doof’s version of Dorie Greenspan’s Jammers

makes about 42 cookies

 Sablé Dough

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon kosher salt, heaping
  • 2 large egg yolks, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour

In large bowl or in bowl of an electric stand mixer, beat the butter on medium speed until very creamy. Add the sugars and salt and beat until well-combined, about 1 minute. With mixer on low, beat in egg yolks and vanilla untill well-blended, about one minute.

Add all of flour at once and, with mixer on low, blend with butter mixture until just combined. Do not overmix! (I barely beat it in and then combined the last few streaks of flour with a spatula.)

Press dough into a mound and cover dough in bowl with plastic wrap, pressing the wrap against the dough. Cover bowl tightly with more wrap or foil and chill for at least 2 hours or for up to 2 days.

Streusel Topping

  • 3 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt, heaping
  • 1/8 teaspoon ground cinnamon

Place butter in a microwave-safe bowl and melt in microwave. Add the remaining ingredients and stir until well-combined and pebbly. Cover bowl with plastic wrap and chill for at least 2 hours or for up to 2 days.

When ready to bake —

  • your choice of jams or pie fillings (raspberry, strawberry, apple, apricot, orange marmalade, etc.)

Preheat oven to 350 degrees. Butter or spray a mini muffin pan with non-stick cooking spray thoroughly. These babies like to stick a little, so grease the cups well.

Break up the streusel crumb topping mixture with a fork until pebbly and set aside.

Press small mounds of cookie dough, about 1 tablespoon-size, into each cup as though making a thick cookie crust (as opposed to a thin pie crust that will just crumble when you try to remove it from the mini muffin pan). The crust should come up to just below the rim of the cup and there should be a small indention in each cup for the filling.

Place about 1 teaspoon of jam/pie filling in each indentation, then top the filled cookies with a generous sprinkle of streusel mixture.

Bake for 18 to 20 minutes, until the top edges of the cookies are golden brown and the crumb mixture is golden.

Allow cookies to cool in pan for 10 minutes, then carefully remove and allow to cool directly on wire rack until completely cool.

Store, uncovered or lightly covered, at room temperature.

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