Description
Delicious buttery cookies filled with raspberry jam and topped with a crumbly mixture.
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
- Preheat oven to 350°F (175°C). Grease a jumbo muffin tin with butter and flour or use non-stick spray.
- In a mixing bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in vanilla extract and almond extract.
- Gradually add flour and salt; mix until the dough is crumbly but holds together when pressed.
- Press about 1/4 cup of dough into each muffin well, creating a shallow center.
- Spoon 1/2–1 tablespoon of raspberry jam into each cookie.
- Sprinkle a heaping tablespoon of remaining dough over the jam.
- Bake for 18–22 minutes or until edges are lightly golden.
- Let cookies cool completely before removing from the pan.
- Run a knife around the edges to release cookies. Dust with powdered sugar if desired.
Notes
- For a sweeter cookie, add extra raspberry jam.
- Store in an airtight container for up to 1 week.
- Any fruit jam may be substituted.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American