Raspberry Cookies

Ingredients

• 1 cup unsalted butter softened
• ¼ cup granulated sugar
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 ¼ cups all purpose flour
• ¼ teaspoon kosher salt
• ½ cup seedless raspberry jam

Instructions

1. Preheat the oven to 350℉. Spray a jumbo muffin tin with baking spray or grease and flour the wells. Set aside.
2. Cream butter, sugars, and vanilla extract together for approximately 1- 2 minutes.
3. Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough.
4. Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a well. Reserving the rest to sprinkle on top (this is what makes the crumble topping)
5. Spoon ½-1 Tablespoon of raspberry preserves into the center of each tartlet. Sprinkle each tartlet with the leftover mixture, about 1 heaping Tablespoon of crumble topping.
6. Bake for 18-22 minutes or until lightly browned.
7. Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.