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Tuesdays with Dorie (Dorie’s Cookies): Classic jammers

One classic Dorie Greenspan jammer on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies is her classic jammers – a buttery shortbread base topped with a dollop of jam and surrounded by buttery streusel. Can you say buttery delight?  Those of us working our way through Baking Chez Moi have already made the galette version of the cookie – it was spectacular – so I was really looking forward to making these.

Enter: jetlag (I think). I made some time on the weekend to whip up a batch of these, thinking it would be simple – none of the components are actually very complicated but require resting time so it was perfect to take a couple of breaks from writing. Oh, and napping. I seem to be sleeping a lot at night (yay for sleeping through the night) but also needing lots of naps during the day (I guess that was a tough school year, huh?). In any case, I’m putting it down to jetlag and I’m sticking to that story!

Dorie Greenspan vanilla sable dough on eatlivetravelwrite.comI weighed my ingredients and prepared the streusel topping and dough. My dough was SO sticky I couldn’t roll it out (this is not normal – I’ve made Dorie’s sablé dough before) but I put it down to the higher fat content here in the butter. A few hours later, I still couldn’t really roll it properly but did my best and popped it in the freezer to harden before I cut it…

There was no scraping this dough off the parchment (at this point, I was blaming the cheap parchment I was using) so I used a cookie scoop to freestyle it…

Making Dorie Greenspan jammers on eatlivetravelwrite.comI rolled the dough into balls and flattened it on the baking tray with the base of a small glass.

Dorie Greenspan jammer base on eatlivetravelwrite.comNot having a muffin tin, I had to freestyle it (PS: what’s up with that? I have EVERYTHING here – I mean everything, piping bags and tips and all!)…

Freestyle Dorie Greenspan jammers on eatlivetravelwrite.comErrr…. ok. At 11 minutes (halfway through the bake) I added more streusel as it had melted a bit… They came out ok…

Freestyled Dorie Greenspan jammers on eatlivetravelwrite.comThey don’t have the traditional shape of Dorie’s jammers (little pucks) but they tasted good.

I put the second half of the dough in the fridge and the next morning headed out to buy muffin tins… I got mini tartlet tins as well to make a couple of sizes. But there was NO rolling of the dough still. SO sticky…

Problematic sable dough on eatlivetravelwrite.comAgain I rolled the dough into balls and placed it in the tins and flattened it with the bottom of a small glass. Constructing the cookies was easier this time though and I got the right shape.

Dorie Greenspan classic jammers on eatlivetravelwrite.comVerdict? Delicious. Also, I am FAIRLY sure I didn’t use the correct amount of flour. There’s no way the dough would be this sticky just because of a bit more fat content in the butter (and let’s be honest, I have baked enough in France to know!). I’m pretty sure I used 170 instead of 270 grams. So, jetlag? Maybe. User error? For sure.

In any case, they needed a little extra baking (especially in silicone molds) but they still tasted great. And my neighbours will get care packages this morning so that’s always a good thing! I’ll make these again because it’s bugging me so much and will edit this post to reflect that experience.

Get the recipe for Dorie’s “Classic Jammers” here or on p 350 of Dorie’s Cookies.

Dorie's Cookies on eatlivetravelwrite.com

 

 

Want more cookie recipes? Buy Dorie’s Cookies for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!

Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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10 Responses to Tuesdays with Dorie (Dorie’s Cookies): Classic jammers

  1. Cakelaw July 4, 2017 at 04:44 #

    Your jammers look good to me – both batches. I liked these but hated the fussing so probably won’t make them again.

    • Mardi Michels July 7, 2017 at 07:55 #

      Ah my new way of making them (jam on TOP of the streusel) made them much less fussy!

  2. Sarah B. July 4, 2017 at 21:44 #

    Even though you struggled with these- they tasted great, I’m sure!

    • Mardi Michels July 7, 2017 at 07:55 #

      Yes they did but I totally need to make them again now!

  3. Diane Zwang July 5, 2017 at 19:14 #

    I can’t imagine why you are tired, writing a book and all;) Even though I had my dough correctly it still got soft fast. It didn’t help with summer weather and heat. But these are delicious and we can’t stop eating them.

    • Mardi Michels July 7, 2017 at 07:51 #

      Yes the summer heat is certainly a factor but am sure it’s my fault!!

  4. Judy July 5, 2017 at 20:23 #

    Great looking cookies! This seems like a soft dough for the most part. I used the second round for just plain cookies.

    • Mardi Michels July 7, 2017 at 07:50 #

      I’ve made it before and don’t remember it being so soft. Am sure it’s my mistake!

  5. Teresa July 15, 2017 at 03:23 #

    Your freestyle version looks terrific! It’s nice to know that’s an option, if my muffin tin is otherwise engaged. Even if something went wrong with the proportions, they look like they would taste terrific.

    • Mardi Michels July 17, 2017 at 01:56 #

      Thanks, I actually figured out the butter I bought was “light” (what the….??? and HOW did that happen?) so I am sure that was the issue – weird.

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