If pb&j's were your jam . . .
If pb&js were your jam, you’ve got to try these crumble cookies. Buttery tahini shortbread is topped with jam and shortbread crumbles for a grown-up dessert twist on everyone’s favorite childhood snack.
Rich and nutty with a savory edge, tahini is basically the peanut butter of the Middle East. It’s commonly used in savory sauces and spreads such as hummus and baba ganoush, but it’s also a great ingredient to use in sweet baking. I love to swap it in anywhere I would use any other nut butter: in blondies, cookies, or even banana bread.
These cookies might look complicated, but they’re surprisingly easy to make. A single batch of cookie dough provides both the shortbread base and the crumble on top, while a simple muffin pan gives the cookies their distinct shape and straight, beautifully caramelized sides. And the jam? Store-bought, all the way! (Unless you’re prefer to use homemade). I chose grape, since it pairs beautifully with tahini, but in the spirit of childhood pb&j’s, feel free to use whatever flavor you like!
Finally, these crumble cookies were inspired by Dorie Greenspan’s jammers. As far as I know, Dorie was the first baker to create this style of jam and streusel cookies- and she was definitely the first to suggest baking them in a muffin pan. While I’ve taken inspiration from the jammer’s iconic look and baking tin, this recipe and the method are both original to me.
Enjoy!
Tahini & Jam Crumble Cookies
(Makes 12)
4 tbsp. (57 g.) unsalted butter, softened, plus more
1/3 c. (66 g.) light brown sugar
¼ tsp. kosher salt
1 ¼ c. (150 g.) all-purpose flour
¼ c. (57 g.) tahini
6 tbsp. grape jam (or another flavor of your choice)
1 tbsp. sesame seeds
Instructions
Grease a muffin tin lightly with softened butter.
In a large bowl using a hand mixer, beat together butter, brown sugar, and salt until light and creamy. Using a stiff rubber spatula, fold in half of flour until no streaks remain. Add tahini and and remaining flour together, and fold in until completely combined. Dough will feel crumbly, but should be homogenous.
Add 2 scant tablespoons of dough to each muffin tin cup (you should have about 1/3 cup left over). Using clean fingers, press dough in each cup into an even layer that slightly climbs up wthe sides.
Spoon 1 ½ teaspoon jam into the center of each cup and crumble remaining dough around the edges to create a streusel boarder. Sprinkle boarder with sesame seeds.
Refrigerate cookies, in muffin tin, for 30 minutes. Meanwhile, preheat oven to 350 degrees, rack in the middle position.
Bake chilled cookies until crisp and golden, 13-16 minutes. Let cool in tins until firm, then use a butter knife or offset spatula to remove cookies from the tin.
Originally posted July 15, 2024.
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