Make the sablés: In the bowl of a stand mixer or a big bowl, rub alongside one another the sugar and tea until finally aromatic. Increase the butter and salt, and working with the paddle attachment, conquer on medium velocity until finally sleek, 3 minutes. Increase the honey and vanilla and conquer, scraping the bowl as essential, 2 minutes. Conquer in the yolk on small velocity. Convert off the motor, incorporate the flour, then combine on small velocity, scraping the bowl as essential, until finally just integrated.
Divide the dough in two and form just about every 50 % into a disk. Performing a person at a time, sandwich the disks among sheets of parchment and roll to 1⁄four inch thick. Slide the doughs and parchment paper onto a baking sheet (you can stack them) and freeze at minimum 1 hour or chill for 2 hrs. (Dough can be wrapped tightly in plastic wrap and frozen for up to 2 months or refrigerated up to 2 times.)
Make the streusel: In the meantime, in the clear bowl of the stand mixer, or by hand, whisk the flour, sugars, cinnamon, and salt briefly to mix. Increase the butter and toss to coat. In shape the bowl with the paddle attachment and combine on medium-small until finally moist, clumpy crumbs sort and streusel retains alongside one another when pinched, about 10 minutes. Sprinkle on the vanilla and combine until finally blended. Deal with and chill at minimum 1 hour but ideally four hrs. Streusel can be made and stored in an airtight container in the refrigerator for up to 2 months or frozen up to 2 months (thaw in the refrigerator).
Middle a rack in the oven and preheat to 350°. Grease 2 muffin tins (or use nonstick). Performing with a person piece of dough at a time, peel away both of those sheets of parchment paper and place the dough again on a person sheet. Minimize the dough working with a 2-inch round cookie cutter and area the rounds in the muffin tin. Don’t stress if the dough would not but entirely fill the molds.
Put 1⁄2 tsp. jam in the heart of just about every cookie. Sprinkle streusel about the edges (stay clear of masking the jam).
Bake, rotating the tins when, until finally the streusel is golden brown, 20–22 minutes (jam might be bubbly). Clear away let relaxation for 15 minutes just before transfering cookies to a rack to cool entirely. Repeat with any remaining dough, working with cool tins. Deal with and retailer at place temperature up to 2 times or freeze for up to 2 months.