Raspberry Crumble Cookies
Shortbread cookies filled with raspberry jam and crumble topping. Enjoy!
Servings: 12 cookies
Ingredients
- 1 c. unsalted butter softened
- 1/4 c. granulated sugar
- 1/3 c. confectioners’ sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 1/4 c. all-purpose flour
- 1/4 tsp. kosher salt
- 1/2 c. seedless raspberry jam
Instructions
- Preheat the oven to 350 degrees. Spray two 6-cup jumbo muffin tins with non-stick cooking spray or grease and flour the wells and set aside.
- In a large bowl, using a hand mixer, cream together the butter, sugars, and extracts for about 1-2 minutes.
- Add the flour and salt, beat until just combined. The mixture should be a little crumbly. Do not over mix or the dough may become tough.
- Scoop about 1/4 cup of the mixture into each muffin cup. Gently press into the bottom and up the sides a little, forming a well. Do not over pack or the crust will be tough. Scoop about a 1/2 tablespoon of raspberry preserves into the center of each cookie. Sprinkle each cookie with 1 tablespoon of the remaining cookie mixture.
- Bake for 18-20 minutes or until lightly golden brown.
- Cool completely then remove from the pans. Use a small knife to run around the edges of each cookie to help pop them out.
