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1
Make the crust dough: Cream the butter, sugar and salt until light and fluffy.
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2
Mix in the egg yolks and vanilla.
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3
Gradually add the flour.
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4
Form the dough into two flattened disks, wrap it in plastic wrap, and refrigerate for 1 hour.
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5
Preheat the oven to 325 degrees F. Butter 2 cookie sheets.
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6
Once the dough is chilled, roll one disk on a floured work surface to 1/4 inch thick.
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7
Cut the dough into 3-inch circles with a ravioli cutter or cookie cutter.
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8
Place half of the circles on the cookie sheets 1 1/2 inches apart.
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9
Repeat with second disk.
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10
Fill the cookies: (1 cup blueberry jam, 1 cup blueberries, 2 large egg whites, lightly beaten) Put 1 teaspoon blueberry jam and a few blueberries in the center of each circle on the cookie sheets.
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11
Top with the remaining circles.
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12
Press the top and bottom edges of the cookies together with your fingers or the tines of a fork.
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13
brush the tops with the egg whites.
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14
Make the crumble topping: Mix the flour, brown sugar, butter, salt, and pecans until blended.
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15
Press onto the tops of the cookies.
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16
Bake for 12-15 minutes, until the edges are golden.
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17
Let cool for 5 minutes.
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18
Transfer to a rack to cool completely.
