Fig Jammers (Cookies)

Don’t forget that later this week I will be hosting a little giveaway! One thing I wish I could give away were the cookies we had at Beurre and Sel in New York City. After we bought some, I wished I could recreate the blueberry jammer we had. It was so good, even for this chocolate lover. I read that it was just like Dorie (Greenspan)’s cookies from her Baking cookbook that I have. But, I couldn’t find the right pairing until I came across a Bon Appetit article with the recipe.

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I made a few changes, including using fig butter I found at Trader Joe’s. The fig butter tastes just like the filling of Fig Newtons!

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These cookies were a bit hit with everyone. We especially liked the mini ones because their ratio of filling to cookie seemed perfect. But, don’t just take my word for it–try both for yourself! You can do lots of fillings, so feel free to throw in some strawberry instead, or even do several flavors.

I ran out of fig butter, so I switched to some strawberry jelly.

I ran out of fig butter, so I switched to some strawberry jelly.

I added the ground ginger because Dorie did it in a different jam cookie recipe, and I liked the idea. You don’t taste it distinctly, but I think it helps keep the sweetness in check.

Directions for Fig Jammers

Slightly adapted from Beurre and Sel’s recipe

Cookie Dough

  • 1.5 sticks butter, softened
  • 1/2 cup sugar
  • 1/4 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger (optional)
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups flour

Beat the butter until creamy (about 3 minutes in a mixer).

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Add the two sugars and salt, then beat on medium for about 1 minute.

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Turn the mixer down to low and beat in the egg yolks and vanilla. Add the flour and ground ginger, stirring to combine.

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Split the dough in half. Place each half between 2 sheets of parchment or wax paper and flatten into disks.

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Keeping the dough between the halves, roll the dough to 1/4 inch thickness. Wrap the paper around the dough halves and freeze for about 30 minutes.

Meanwhile, prepare the streusel.

Streusel and Cookie Assembly

  • 3/4 cup flour
  • 1/3 cup sugar
  • 1/2 teaspoon molasses (optional)
  • 1/4 teaspoon salt
  • 1/2 stick butter, cut into small pieces and chilled
  • 1/2 teaspoon vanilla
  • About 3/4 cup thick jam (I used fig butter, and it took a whole jar of 11 ounces)

Stir together the flour, sugar, salt, and molasses. Then stir in the vanilla. With your fingers, rub the butter into the mixture until it is well-incorporated.

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The texture should be sandy and just barely stick together when pressed between your fingers. Chill until ready to use.

Preheat the oven to 350 degrees. Decide if you want to make large or mini muffins and choose the correct cookie cutter to fit the bottom of your muffin cups. Cut the frozen dough into the right-sized circles and press them into the bottoms of the cups.

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Gather the scraps of dough together and roll to the 1/4 inch thickness again.

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Continue cutting rounds until the dough is gone. Chill the pan(s) for about 30 minutes.

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When ready, spoon some jam into the center of each cup.

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Then, sprinkle the streusel around the edges, trying to avoid the jam.

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Bake the jammers for about 20 minutes (less time for the mini ones) until the edges are browned.

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Let them cool in the tins for about 15 minutes, then use a knife to help pop them out of the cups and continue cooling on a wire rack. Store at room temperature.

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Directions for Fig Jammers (without pictures)

Slightly adapted from Beurre and Sel’s recipe

Cookie Dough

  • 1.5 sticks butter, softened
  • 1/2 cup sugar
  • 1/4 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger (optional)
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups flour

Beat the butter until creamy (about 3 minutes in a mixer). Add the two sugars and salt, then beat on medium for about 1 minute. Turn the mixer down to low and beat in the egg yolks and vanilla. Add the flour and ground ginger, stirring to combine.

Split the dough in half. Place each half between 2 sheets of parchment or wax paper and flatten into disks. Keeping the dough between the halves, roll the dough to 1/4 inch thickness. Wrap the paper around the dough halves and freeze for about 30 minutes.

Meanwhile, prepare the streusel.

Streusel and Cookie Assembly

  • 3/4 cup flour
  • 1/3 cup sugar
  • 1/2 teaspoon molasses (optional)
  • 1/4 teaspoon salt
  • 1/2 stick butter, cut into small pieces and chilled
  • 1/2 teaspoon vanilla
  • About 3/4 cup thick jam (I used fig butter, and it took a whole jar of 11 ounces)

Stir together the flour, sugar, salt, and molasses. Then stir in the vanilla. With your fingers, rub the butter into the mixture until it is well-incorporated. The texture should be sandy and just barely stick together when pressed between your fingers. Chill until ready to use.

Preheat the oven to 350 degrees. Decide if you want to make large or mini muffins and choose the correct cookie cutter to fit the bottom of your muffin cups. Cut the frozen dough into the right-sized circles and press them into the bottoms of the cups. Gather the scraps of dough together and roll to the 1/4 inch thickness again. Continue cutting rounds until the dough is gone. Chill the pan(s) for about 30 minutes. When ready, spoon some jam into the center of each cup. Then, sprinkle the streusel around the edges, trying to avoid the jam. Bake the jammers for about 20 minutes (less time for the mini ones) until the edges are browned. Let them cool in the tins for about 15 minutes, then use a knife to help pop them out of the cups and continue cooling on a wire rack. Store at room temperature.

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