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Ingredients
Scale
- 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
- Preheat oven to 350°F (175°C) and prepare a jumbo muffin tin.
- Cream together butter, granulated sugar, powdered sugar, vanilla extract, and almond extract until fluffy.
- Mix in flour and salt until crumbly.
- Scoop dough into muffin wells, pressing down slightly.
- Add raspberry jam into the center of each cookie base.
- Sprinkle crumble mixture on top and bake for 18-22 minutes until edges are lightly browned.
- Cool in the pan before lifting out.
Notes
Ensure butter is softened for easy mixing.
Be patient with cooling to avoid crumbling.
Experiment with different jams for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg