This spring and summer have been punishingly busy, but not so much so that I couldn’t find time to bake some cookies for dinner with a friend I hadn’t seen in forever. Dorie’s Classic Jammers are perfect for sharing and for baking in small batches. The dough and the streusel freeze very well and you can fill them with whatever jam you happen to have on hand.
I chose a terrific rhubarb, candied ginger, and cardamom jam that I made with Melissa of Eyes Bigger Than My Stomach when we visited The Preservatory at Vista D’oro Winery for a book launch. (I’ll be reviewing the book in my summer cookbook review series and telling you a bit more about our visit then.)
I had just enough jam left for two-and-a-half batches, sharing them with friends and family a dozen or half-dozen at a time. Later in the week, I made another batch with some grape jelly I’d gotten as a gift, and though it was a bit runnier than jam, it was just as tasty in this cookie. I still have some circles of dough in the freezer, along with some leftover streusel, awaiting the next occasion for sharing some cookies and kindness.