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Buttery Raspberry Crumble Cookies Recipe

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This recipe for Buttery Raspberry Crumble Cookies is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1 cup unsalted butter, softened
¼ cup granulated sugar
⅓ cup powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2¼ cups all-purpose flour
¼ tsp kosher salt
½ cup seedless raspberry jam

Preheat oven to 350°F. Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray to prevent sticking.
In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy. This should take about 1-2 min.
Mix in the vanilla extract and almond extract, ensuring even distribution of flavor.
Gradually add the flour and salt, mixing just until combined. The dough should be crumbly but hold together when pressed. Be careful not to overmix, as this can make the cookies dense.
Scoop about ¼ cup of dough into each well of the muffin tin.
Gently press the dough evenly into the bottom and slightly up the sides to create a shallow well in the center.
Spoon ½-1 Tbsp raspberry jam into well of each cookie.
Sprinkle a heaping Tbsp of remaining dough over jam for a crumbly topping.
Bake 18-22 min until edges are lightly golden and tops are set.
Let cookies cool completely in pan before attempting to remove them.
Once cooled, run a knife around edges of each cookie to help release them from the muffin tin. Serve as they are, or dust with powdered sugar for an elegant touch.
Directions:
Directions:

 

 

 

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