Raspberry Crumble Cookies
Raspberry Crumble Cookies are a delightful mix of tart and cookie, featuring buttery shortbread, raspberry jam, and a crumbly topping.
Equipment
- muffin pan
- Hand mixer or stand mixer
Ingredients
Shortbread Base
- 1.25 cups all purpose flour
- 0.5 cups chilled unsalted butter cut into pieces
- 0.33 cups granulated sugar
- 0.5 teaspoons pure vanilla extract
- 0.25 teaspoons almond extract
- 0.25 teaspoons salt
Filling and Topping
- 0.75 cups raspberry jam/preserves or any other flavor you'd prefer
- powdered sugar optional garnish
Instructions
Baking Steps
- Preheat oven to 350°F with a rack in the middle of the oven.
- With a hand mixer or stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture becomes crumbly and the pieces of butter are pea-sized or smaller.
- Grease a 12-count muffin pan OR line with paper liners. Using a 2-tablespoon scoop, transfer 2 tablespoons of dough into each muffin cup. Pack the dough into each muffin cup.
- Fill each cup with about 2 teaspoons of jam and lightly spread it around.
- Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes, until the jam is bubbling and edges are golden brown. Cool completely on a wire rack.
- Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.
Notes
If you'd like to make these cookies larger, use a jumbo muffin pan. Store tightly covered at room temperature for up to three days or freeze for up to 3 months.
Nutrition
Serving: 1cookieCalories: 196kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 116mgPotassium: 33mgFiber: 1gSugar: 16gVitamin A: 236IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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