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Raspberry Crumble Cookies

Raspberry Crumble Cookies

Indulge in the delightful fusion of tart and cookie with our Raspberry Crumble Cookies. These delectable treats boast a buttery shortbread base, luscious raspberry jam center, and a delightful sweet crumble topping. Perfectly paired with your morning coffee or afternoon tea, these cookies are ideal for breakfast, dessert, or a satisfying snack.

Recipe by: Allison - Celebrating Sweets
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 12

- 1¼ cups all-purpose flour
- ½ cup chilled unsalted butter, cut into pieces
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup raspberry jam/preserves, or any other flavor you'd prefer
- Powdered sugar, optional garnish

1. Preheat the oven to 350°F with a rack positioned in the middle.
2. In a mixing bowl, combine flour, butter, sugar, extracts, and salt using a hand mixer or stand mixer fitted with the paddle attachment. Beat until the mixture becomes crumbly, with butter pieces pea-sized or smaller.
3. Transfer the crumbled cookie dough into a metal bowl.
4. Grease a 12-count muffin pan or line with paper liners. Using a 2-tablespoon scoop, loosely measure and transfer 2 tablespoons of dough into each muffin cup. Reserve about 1 cup of crumbs for the topping.
5. Use a small glass or your fingers to pack the dough into each muffin cup firmly.
6. Fill each muffin cup with about 2 teaspoons of jam, spreading it lightly without reaching the edges.
7. Crumble the remaining dough over the jam layer in each muffin cup.
8. Bake for approximately 20 minutes until the jam bubbles and the edges turn golden brown.
9. Place the muffin pan on a wire rack to cool completely. You can speed up the cooling process by placing them in the fridge for a while.
10. Use a thin sharp knife to run around the edges of each cookie to help remove them from the muffin pan.
11. Dust with powdered sugar, if desired, before serving.

Additional Notes:
- I typically skip using paper liners and haven't faced any issues removing these cookies from the pan. However, if you prefer using liners for easier cleanup, feel free to do so.
- For larger cookies resembling Costco's size, opt for a jumbo muffin pan. You'll yield about 7 large cookies. Fill each of the greased cups with 3 tablespoons of crumbs, pressing them into an even layer. Top with a heaping tablespoon of jam, spreading it evenly without reaching the edges. Sprinkle the remaining crumbs on top. Bake for 20-23 minutes.
- Storage: Keep tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature for the best taste.

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