Raspberry cookie crumbles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
1 cup unsalted butter softened
⅓ cup powdered sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ¼ cups all purpose flour
¼ teaspoon kosher salt
½ cup seedless raspberry jam or preserves or other flavor you might prefer
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Directions: |
Directions:Instructions
Preheat oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.
In a large mixing bowl or the bowl of a stand mixer, add the softened butter, powdered sugar, granulated sugar, vanilla extract and almond extract and beat together for 2 to 3 minutes or until light and creamy.
Add in the flour and mix just until mostly combined. Use your hands or a stiff spoon to finish mixing keeping in mind that the mixture will likely be a bit crumbly. If you squeeze the mixture in your hand and it holds together, it’s ready to go. Be careful not to over mix or it may become tough.
Use a cookie scoop or measuring cup to scoop out about ¼ cup of the mixture and press into the bottom of each well in the muffin pan making sure to go up the sides of the well a bit to create a well for the jam to go in. (Make sure you leave about 1 ½ cups of the mixture to crumble on top of the cookies.)
Spoon about a tablespoon of raspberry jam into the center of each cookie.
Sprinkle each cookie with a tablespoon or so of the crumble topping.
Bake the cookies for 18 to 22 minutes or until the tops are just beginning to turn golden brown.
Let cool completely before removing from the muffin pan. Use a thin spatula or knife to run around the edge before carefully removing from the pan. |
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