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Ingredients:
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions:
1. Preheat Oven:
- Preheat the oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
2. Prepare Crust and Topping:
- To make the crust and topping (used in two ways), cream butter, sugars, and extracts together for approximately 1-2 minutes.
- Add in the flour and salt, mixing just until combined. The mixture should be a little crumbly. Avoid overmixing to prevent the dough from becoming tough.
3. Form Cookie Base:
- Scoop about ¼ cup of the mixture into each muffin well. Press into the bottom and up the sides slightly, forming a well. Press into the pan without overpacking to maintain a tender crust.
4. Add Raspberry Preserves:
- Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.
5. Complete with Topping:
- Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
6. Bake:
- Bake for 18-22 minutes or until lightly browned.
7. Cool and Remove:
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Recipe Highlights:
- Buttery Crumble: The combination of softened butter, sugars, and flour creates a crumbly texture that is both rich and tender.
- Sweet Raspberry Center: The addition of seedless raspberry jam provides a burst of sweetness in every bite.
- Almond and Vanilla Notes: Almond and vanilla extracts add a delightful depth of flavor, elevating these cookies to a new level.
- Perfectly Portioned: Baked in a jumbo muffin tin, each cookie is a delightful individual treat.