Beurre and Sel Jammers

 Found on this website - by Dorie Greenspan

But I printed it out and first year we made was 2019

November 13, 2012

Ingredients

Makes about 34 Servings

Cookie Dough

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar, sifted

1/2 teaspoon fine sea salt

2 large egg yolks, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

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-inch cookie cutter; 3 standard 12-cup muffin tins

Preparation

Cookie Dough

Step 1

Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. 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.

Step 2

Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.

Streusel

Step 3

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. 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.

Assembly

Step 4

Arrange a rack in middle of oven; preheat to 350°.

Step 5

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.

Step 6

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.

Step 7

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 .

Spritz - Anderson Family Recipe

350F - 

1 cup softened butter
3/4 cup sugar
1 large egg yolk
1 2/3 Cup to 1 3/4 cup flour (Cookies shouldn't flatten if enough flour is added)
1 tsp almond extract

Cream butter well and add sugar. Then egg yolk, flour and extract. Mix well.

Put into cookie press and put onto ungreased cookie pan. Bake at 350F til light yellow.

Toasted Coconut Wafers

375F oven - Bake 10 to 12 Minutes - REFRIGERATE

Ingredients:
1 cup butter, softened
1 1/4 cups sifted powdered sugar
1/2 tsp almond extract (or vanilla)
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup shredded coconut, toasted
1 beaten egg white
1 1/2 cups shredded coconut

Directions:
1. in a large mixing bowl beat softened butter - about 2 to 4 minutes
Add powdered sugar, almond extract and salt.
Beat until combined, scrape down sides of bowl occasionally.
Beat in egg yolk.
Beat in as much flour as you can with mixer, switch to wooden spoon if it becomes too stiff.
Stir in remaining flour and the 1 cup toasted coconut.

2. Divide dough in half. Shape each half into log about 1 1/2" wide.
Brush in egg white and roll in the 1 1/2 cups coconut.
Wrap each roll in plastic wrap or waxed paper. Chill in refrigerator for 4 to 24 hours or until firm.

3. Using sharp knife, cut dough into 1/4 inch thick slices. Place about 1/2 " apart on parchment covered cookie sheet.

4. Bake in 375F oven for 10 to 12 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute. Transfer cookies to wire rack. cool.

Chip and Dip Cookies

Strange made this CD 2008 - OUTSTANDING - but does not make a lot for a lot of work
from Newpaper clipping - by Tracy Schuhmacher

1 cup Butter - softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F
2. Combine butter and sugar- beat with medium mixer till light & fluffy.
Add egg yolk and vanilla.
Gradually add flour and mix well
Stir in potato chips and pretzels
3. Shape level tablespoons of dough into 3 inch logs.
Place on an ungreased baking sheet (parchment lined) 1.5" apart.
Bake 14 to 18 minutes or until edges lightly browned.
Cool completely on sheets
4. Heat semisweet chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
5. Heat white baking chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
Makes two dozen.

This is a single - ended up doubling the recipe for 2010.

Per Cookie: 240 calories, 15g fat, 1g fiber, 30mg chol., 3g prot., 26g carbs, 150mg sodium
WW points = 5.8 per cookie!!!
WW Points PLUS = 7 pts per cookie

Butter Cookies by Cuzin Jane

Yea, I get the irony, butter cookies made from margarine.

Beat Together:
2 sticks margarine
1 cup sugar

Add:
2 egg yolks
Pinch of salt

Then add:
1 ½ tsp soda
1 ½ tsp lemon extract
2 ½ cups flour

Mix together. Form balls the size of walnuts. Dip top side in sugar. Press flat with fork. Bake at 350 for 8-10 minutes.

2006 by Cousin Jane

Chocolate Covered Cherry cookies

These are a little work, but are always a big hit. Not hard to do, just takes time cause of all the steps. Yummy!

7-9 min. . 375’F

DOUGH
½ cup sugar
¾ cup butter, softened
1-teaspoon vanilla
1 egg yolk
1 ½ cups all-purpose flour
½ cup unsweetened cocoa

FILLING
¼ cup butter
1-tablespoon brandy or ½ teaspoon brandy extract
1 cup powered sugar
TOPPING
36 maraschino cherry (drained on paper towel)
½ cup semisweet chocolate chips
1 teaspoon oil

In large bowl, combine sugar, butter, vanilla and egg yolk; beat until light and fluffy. Add flour and cocoa; beat until well mixed. Shaped rounded teaspoonfuls of dough into 1 in. balls; place 1 in. apart on ungreased cookie sheets. With index finger, make indentation in center of each
Bake at 375’F. for 7-9 mins. Or until set. Immediately remove from cookie sheets, cool for 10 mins.
In a med. Bowl, combine all filling ingredients; beat until smooth.
Spoon ‘bout ½ teaspoon into cooled cookie. Press cherry into filling.
In small saucepan, combine chocolate chips and oil. Cook over low heat until melted, stirring constantly. Spoon or drizzle over cherries on each cookie let stand until chocolate is set.
Yield: 3 dozen cookies

Speculaas - Windmill Cookies

Prep: 45 minutes
Refridgerate: 1 Hour
Bake: 8-10 minutes
350F

1/2 cup butter
3/4 cup packed brown sugar
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt
1 egg yolk
1 tbsp milk
1 1/3 cups all-purpose flour
3 tbsp finely chopped blanched almonds (optional)

1. In a large mixing bowl beat butter for 30 seconds. Add brown sugar, cinnamon, baking powder, nutmeg, cloves and salt. Beat until combined, scraping down sides occasionally.
Beat in egg, yolk and milk.
Beat in as much of the flour as you can with mixer. Using wooden spoon, stir in any remaining flour and, if desired, the almonds
2. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
3. Cover cookies sheet in baking parchment
4. Press small amount of dough into a lightly oiled cookie mold. Unmold onto prepared cookie sheet. Repeat with remaining dough.
OR on lightly floured surface, roll one portion of dough at a time to 1/8 inch thickness. Using 2 inch cookie cutters, cut into desired shapes.
Place 1 inch apart on the prepared cookie sheets.
5. Bake in 350 F oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet on a wire rack for 1 minutes. Transfer to wire rack; cool. Makes about 48 2-2 1/2" or six 8" cookies.

Nutrition per 2 - 2.5" cookies: 40 cal, 2 g total fat, 30 mg sodium, 0 g fiber

Chocolate Dreams

from Mrs. Fields cookie book
REFRIGERATE

325°F     YIELD: 2 ½ DOZEN

Cookies:

¾ cup salted butter, softened

½ cup confectioners’ sugar

¼ cup light brown sugar, firmly packed

2 large egg yolks

1 tsp. pure vanilla extract

1 ½ cups all-purpose flour

Chocolate filling:

½ cup heavy cream

1 cup (6 oz) semisweet chocolate chips

Topping:

2 Tbsp. White sugar

In a medium bowl cream butter using an electric mixer set at medium speed. Add confectioners’ and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for one hour.

To prepare the filling: Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from the heat. Preheat oven to 325 °F Using a floured rolling pin, roll dough on a floured board to ¼” thickness. Cut circles with a 2” cookie cutter and place on ungreased cookie sheets, 1” apart. Continue using dough scraps, re-rolling and cutting until all dough is used. Drop 1 tsp. of chocolate filling in center of each circle and top with another circle. Completely seal the edges using the tines of a fork. Bake 15-16 minutes, or until cookies are golden brown. Transfer cookies to a cool flat surface with a metal spatula. Sprinkle with white sugar, if desired.