Saskatoon Pie Cookies
8
- Prep Time20 min
- Total Time2 h 45 min
- Makes16 to 18 cookies
Produced By Aimee Nishitoba; Illustrations by Jacqui Oakley; Photography by Christie Vuong; Food Styling by Eshun Mott; Prop Styling by Madeleine Johari
Based on Dorie Greenspan’s classic Jammers, these cookies take flavour inspiration from a Prairie classic: Saskatoon pie. Saskatoons (also known as service berries) have an almond flavour that is amplified by an almond-scented sablé Breton base and an almond crumble.
Cookies
½ cup unsalted butter, softened (115 g)
¼ cup granulated sugar (50 g)
¼ cup brown sugar (55 g)
1 large egg yolk
¼ tsp almond extract
½ cup all-purpose flour (70 g)
½ cup whole-wheat or all-purpose flour (70 g)
½ tsp baking soda
¼ tsp salt
Streusel
6 tbsp all-purpose flour (53 g)
3 tbsp almond flour (18 g)
2 ½ tbsp granulated sugar (31 g)
Pinch of salt
¼ cup cold unsalted butter, cubed (58 g)
½ tbsp toasted almonds, finely chopped
1/3 cup thick Saskatoon jam (see tip)
Instructions
Beat softened butter, ¼ cup granulated sugar and brown sugar in a medium bowl, using an electric mixer on medium, until light and fluffy. Beat in egg yolk and almond extract. Add ½ cup all-purpose flour, whole-wheat flour, baking soda and ¼ tsp salt. Beat until well combined.
Transfer dough to a sheet of parchment and roll into a 2-in. wide cylinder. Twist ends. Refrigerate until firm, about 2 hrs.
Streusel: Meanwhile, stir 6 tbsp all-purpose flour with almond flour, 2 ½ tbsp granulated sugar and pinch of salt in a medium bowl. Rub in cubed butter with fingertips until you have crumbs the size of peas. Stir in almonds. Refrigerate until ready to use.
Position rack in centre of oven, then preheat to 350F. Spray 18 muffin cups with oil.
Slice chilled dough into ¼-in. thick rounds, then place each one in the bottom of a muffin cup. Top centre of each cookie with a heaping ½ tsp jam, then sprinkle about 1 tbsp streusel around jam
Bake until golden brown, 22 to 25 min. Cool completely in pan before using a knife or mini offset spatula to unmold. Cookies will keep well stored in an airtight container at room temperature up to 3 days.
Kitchen tip
If you can’t find Saskatoon jam, blackcurrant will also work beautifully.
This recipe is part of our 2025 all-Canadian holiday cookie lineup.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
