Raspberry Crumble Cookies

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:

1. 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:

1. To make the crust and topping (used in two ways), cream butter, sugars, and extracts together for approximately 1-2 minutes.
2. 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:

1. 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:

1. Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.

5. Complete with Topping:

1. Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.

6. Bake:

1. Bake for 18-22 minutes or until lightly browned.

7. Cool and Remove:

1. 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.