Description
These buttery cookies are baked in muffin tins for the perfect shape, layered with sweet raspberry jam, and topped with golden crumble. Melt-in-your-mouth texture, rich almond-vanilla flavor, and a pop of fruity brightness make them a standout on any dessert tray.
Ingredients
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2 1/4 cups all-purpose flour
1/4 tsp 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.
Cream butter, granulated sugar, and powdered sugar until light and fluffy (1–2 minutes).
Mix in vanilla and almond extracts.
Add flour and salt, mixing just until dough comes together. It should be crumbly but cohesive.
Scoop 1/4 cup dough into each muffin well. Press down to form a shallow cup.
Fill each well with 1/2–1 tbsp raspberry jam.
Top with a tablespoon of reserved dough crumbles.
Bake for 18–22 minutes until edges are golden.
Cool completely in the pan before gently loosening with a knife.
Optional: Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250 / Cookie
- Sugar: 13g / Cookie
- Fat: 14g / Cookie
- Carbohydrates: 29g / Cookie
- Protein: 2g / Cookie