Description
Delicious cookies with a tangy raspberry jam filling and golden crumble topping.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and grease your jumbo muffin tin.
- Cream together the softened butter, granulated sugar, and powdered sugar until smooth and fluffy. Add the vanilla and almond extracts, mixing well.
- Sift in the all-purpose flour and kosher salt, mixing slowly to form a crumbly dough.
- Scoop about 1/4 cup of the mixture into each muffin well and press down to form a base.
- Add half to one tablespoon of raspberry jam to the center of each base.
- Sprinkle remaining dough over each cookie to create a crumble topping.
- Bake for 18 to 22 minutes, until golden, and allow to cool in the tin before removing.
Notes
Allow cookies to cool completely in the pan prior to transferring to avoid crumbling.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 60 mg
- Protein: 2 g