Beurre & Sel Jammers

Ingredients

• 2 large egg yolk room temperature
• 0.8 cup flour all-purpose
• 0.8 cup orange marmalade such as lingonberry, apricot, orange marmalade, and blackberry thick
• 0.3 cup powdered sugar sifted
• 0.3 teaspoon sea salt fine
• 0.3 cup sugar 
• 5.5 tablespoons butter unsalted chilled cut into small pieces
• 0.3 teaspoon vanilla extract 

Equipment

• oven
• knife
• mixing bowl
• wire rack
• hand mixer
• aluminum foil
• cookie cutter
• muffin liners
• muffin tray

Directions

1. Using an electric mixer atmedium speed, beat butter in a large bowluntil smooth and creamy, about 3 minutes.
2. Add both sugars and salt; beat until wellblended, about 1 minute. Reduce speed tolow; beat in egg yolks and vanilla.
3. Add flourand mix just to combine. Dough will be softand slightly sticky.
4. Divide dough in half.
5. Place each halfbetween sheets of parchment or waxedpaper. Flatten dough into disks. Workingwith 1 disk at a time, roll out dough,occasionally lifting paper on both sides foreasy rolling, until 1/4" thick. Freeze dough inpaper until firm, at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Coverand keep frozen.
6. Mix flour, sugar, and salt in asmall mixing bowl. Using your fingertips, rubbutter and vanilla into dry ingredients untilno large lumps remain and butter is wellincorporated. Streusel will be sandy andhold its shape when pressed between yourfingers. Cover and chill. DO AHEAD: Streuselcan be made 2 days ahead. Keep chilled.
7. Arrange a rack in middle of oven;preheat to 350°F.
8. Using cookie cutter, cut out rounds offrozen dough from freezer.
9. Place roundsin bottom of muffin cups and gently pat toflatten. Continue cutting frozen dough intorounds; gather scraps and repeat process ofrolling out and cutting to make 34 rounds.Cover muffin tins with foil and chill in freezeruntil dough is firm, about 30 minutes or upto 2 days.
10. Spoon about 1 teaspoon jam into the center ofeach round of dough. Using your fingers ora small spoon, sprinkle 1-1 1/2 tablespoons streuselaround edges of each cookie, trying not toget any in the jam.
11. Bake cookies, in batches if needed,until sides and streusel are golden, 20-22minutes.
12. Let cool in tins for 15 minutes.Run a small knife around edges of muffincups; gently remove cookies and let coolcompletely on a wire rack. DO AHEAD:Cookies can be baked 2 days ahead. Storeairtight at room temperature.