So recently Costco had some delicious shortbread cookies with a jam and streusel topping. But they were, I thought, a little skimpy on the jam part. So I decided to recreate them. I did mix it up a little in that instead of using a shortbread cookie base I used a somewhat softer base made with cream cheese. The didn’t turn out too bad. I may try again but with the shortbread base to see how they compare. Enjoy.
Jam Cookies with Streusel
- 3 sticks unsalted butter, at room temp.
- 1 8oz package of cream cheese, at room temp.
- 3 cups sifted all-purpose flour, divided 2 cups & 1 cup
- 1 cup jam (I used raspberry)
- 1/2 cup brown sugar
- 1/4 fine kosher salt
- Powdered sugar for dusting
In a stand mixer beat together 2 sticks of butter and the cream cheese until smooth and fluffy. Blend in the flour. Form into a disk and wrap in plastic wrap. Chill for at least an hour.
Roll the dough out until it’s about 1/4″ thick and use a biscuit cutter to cut out the cookies. Place them on a cookie sheet that’s been lined with parchment paper. If the dough starts to get too warm chill it for 20 minutes or so.
Spread about a tbsp of jam on top of each cookie.
In a small bowl combine the remaining cup of flour, brown sugar, salt, and remaining stick of butter. It should be crumbly and about the size of large peas. Top the cookies with the streusel.
Preheat your oven to 350° and bake the cookies for about 15 minutes. The sides will start to lightly brown. Cool and eat.