This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was “a softish sablé flavored with honey, vanilla and crushed black tea.” Dorie uses strawberry jam in the centres but also suggests using “a bit of rose extract or a splash of kirsch, Framboise or Chambord“. The crunch is provided by Dorie’s “use-it-for-everything” streusel.
Now I’ve made Dorie’s jammers a few times before and mine never turn out looking like they are supposed to (there was that time I made them jetlagged and could not get the dough to cooperate) and my streusel never looks like Dorie’s – hers are lovely neat little pucks of cookies and mine are always a bit misshapen – no matter how cold my butter is, or how clumpy my streusel is initially, I never seem to get neat piles of it on top of the cookie and it always melts a bit when it bakes, not holding its shape. One of these days, I’ll get it right!
I didn’t use tea in my cookie base because I am not a tea drinker and though it was just a small amount for a half batch, I didn’t want to risk not liking the cookies!
These were, as usual, delicious, even if they weren’t beautiful! A work in progress re: appearance but flavour was spot on!
Get the recipe for Dorie Greenspan’s Honey and Tea Jammers on p 353 of Dorie’s Cookies!
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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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These were good, right. I don’t think that it matters a jot whether they are stylist-perfect or not. Glad you liked them.
They don’t have to be perfect to be good. Glad you enjoyed them.
i think they are quite charming looking and your jam stayed a very vibrant color! i really couldn’t taste the tea in my dough, so next time i may just leave it out, too.