Crumb Cookies from the Globe and Mail food columnist Julie Van Rosendaal

My friend Janice and I frequently discuss recipes that are published in the paper.The Globe has gone through a number of food columnists, some posting recipes we loved, while others we loathed.(I seem to recall one recipe that required bee pollen as an ingredient.) 

At any rate, Janice decided to try the recipe in this weekend's paper and I have to say that these Crumb Cookies look great.

Ingredients:

• 1/2 cup butter softened
• 1/4 cup packed brown sugar
• 2 tbsp icing sugar
• 1 tsp. vanilla
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup jam or other preserves
• 2 oz chopped white chocolate (This was optional and Janice didn't use it)

Toast Crumb:

• 1 thick slice soudough (Janice used an Italian bun)
• butter
• jam
• 1-2 tbsp brown sugar 

Methods:

Preheat your oven to 350 degrees F.

Beat the butter, sugars and vanilla for about 2 minutes. Stir in the flour and salt until smooth.

Press walnut-sized pieces of dough into an ungreased muffin tin, making an indent in the middle. Spoon a heaping teaspoon of jam into each cookie.

To make the crumb, toast the bread, let it cool and thickly spread with butter and jam. Pulse in a food processor until you have sticky crumbs.Then sprinkle the crumbs along the edge of each cookie. Add a chunk of white chocolate to each cookie if you really want to. Personally, I think its overkill.

Bake for 15-20 minutes or until golden. Remove from the tin with a thin knife and let cool on a rack. Makes a dozen cookies.