Strawberry Jam Crumb Cookies
1 1/2 cups all-purpose flour
3/4 cup light brown sugar, firmly packed
3 tbsp granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp salt
12 tbsp unsalted butter, melted and cooled
1 cup Dickey Farms Strawberry Jam
Preheat oven to 350°F. Lightly spray an 8-inch tart pan with removable bottom with nonstick cooking spray.
In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon and salt. Stir in the butter with a fork until just crumbly.
Add half of mixture to prepared tart pan. Entire pan does not need to be covered. Top with half the strawberry jam, dolloping in a few spaces.
Top with remaining half of crumb mixture, filling in all empty spots. Dollop remaining jam in a few more spots.
Bake for 30 minutes until jam is bubbly and the crumb is lightly browned. Remove from oven.
After 10-15 minutes, cut the cookies into 8 wedges before they harden. Keep them in the tart pan until totally cooled, then remove and serve.
*Recipe from The Beach House Kitchen