Honey-And-Tea Jammers Recipe

step 1

• STEP 1.Make the sablés in the bowl of a stand mixer or a large bowl, rub together the sugar and tea until fragrant.

step 2

• STEP 2.Add the butter and salt, and using the paddle attachment, beat on medium speed until smooth, 3 minutes.

step 3

• STEP 3.Add the honey and vanilla and beat, scraping the bowl as needed, 2 minutes.

step 4

• STEP 4.Beat in the yolk on low speed.

step 5

• STEP 5.Turn off the motor, add the flour, then mix on low speed, scraping the bowl as needed, until just incorporated.

step 6

• STEP 6.Divide the dough in two and shape each half into a disk.

step 7

• STEP 7.Working one at a time, sandwich the disks between sheets of parchment and roll to 1⁄4 inch thick.

step 8

• STEP 8.Slide the doughs and parchment paper onto a baking sheet (you can stack them) and freeze at least 1 hour or chill for 2 hours.

step 9

• STEP 9.Make the streusel meanwhile, in the clean bowl of the stand mixer, or by hand, whisk the flour, sugars, cinnamon, and salt briefly to combine.

step 10

• STEP 10.Add the butter and toss to coat.

step 11

• STEP 11.Fit the bowl with the paddle attachment and mix on medium-low until moist, clumpy crumbs form and streusel holds together when pinched, about 10 minutes.

step 12

• STEP 12.Sprinkle on the vanilla and mix until blended. Cover and chill at least 1 hour but preferably 4 hours.

step 13

• STEP 13.Center a rack in the oven and preheat to 350°. Grease 2 muffin tins

step 14

• STEP 14.Working with one piece of dough at a time, peel away both sheets of parchment paper and put the dough back on one sheet.

step 15

• STEP 15.Cut the dough using a 2-inch round cookie cutter and place the rounds in the muffin tin.

step 16

• STEP 16.Don

step 17

• STEP 17.T worry if the dough doesn

step 18

• STEP 18.T yet completely fill the molds.

step 19

• STEP 19.Place 1⁄2 tsp. Jam in the center of each cookie. Sprinkle streusel around the edges.

step 20

• STEP 20.Bake, rotating the tins once, until the streusel is golden brown, 20–22 minutes .

step 21

• STEP 21.Remove; let rest for 15 minutes before transferring cookies to a rack to cool completely.

step 22

• STEP 22.Repeat with any remaining dough, using cool tins.

step 23

• STEP 23.Cover and store at room temperature up to 2 days or freeze for up to 2 months.

step 24