Directions: |
Directions:1. Preheat oven to 350°F with a rack in the middle of the oven.
2. With a hand mixer of stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture because crumbly and the pieces of butter are pea-sized or smaller.
3. Grease a 12-count muffin pan (see notes for jumbo muffin pan) OR line with paper liners*. Using a 2-tablespoon scoop (loosely measured, not packed), transfer 2 tablespoons of dough into each muffin cup. Once you've filled all 12 you should have about 1 cup of crumbs left for the topping. Use a small glass (like a shot glass or espresso cup) or your fingers to pack the dough into each muffin cup.
4. Fill each cup with about 2 teaspoons of jam and lightly spread it around. Try not to take it all the way to the edges.
5. Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes, until the jam is bubbling and the edges are golden brown. Place on a wire rack to cool completely. You can even speed this up by placing them in the fridge for a bit.
6. Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired. |
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Notes: |
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Notes: *I typically do not use paper liners and I have never had any problem getting these out of the pan. If you’d prefer to use liners feel free to do so. It does make for easier cleanup.
Pan size: If you’d like to make these cookies larger (closer to the Costco size) use a jumbo muffin pan. You will get about 7 large cookies. Fill each of the seven greased cups with 3-tablespoons of crumbs, press into an even layer. Top with one heaping tablespoon of jam, spread into an even layer but don’t go all the way to the edges. Sprinkle remaining crumbs on top. Bake time is 20-23 minutes.
Storing: Store tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature.
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This recipe for Raspberry Crumble Cookies is from