Directions: |
Directions:1. Preheat oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
2. To make the crust and topping, which is the
same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1 to 2 minutes.
3. Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not over mix or the dough may become tough.
4. Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.
5. Spoon ½ to 1 tablespoon of raspberry preserves
into the center of each cookie.
6. Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
7. Bake for 18 to 22 minutes or until lightly browned.
8. Let cool completely and then remove from pans.
You may need a knife to run around the edge to help in popping them out. |
Personal
Notes: |
Personal
Notes: Crumble:
The name says it all - this mixture may be crumbly. That is fine, you don't want to over mix the dough. You'll know it's combined when you can squeeze some in your hand and it sticks together.
Storage:
You can store these raspberry crumble cookies at room temperature in an airtight container for about a week or store them in the freezer for up to 3 months. If you freeze them, separate each tartlet with some wax paper and store in a freezer bag.
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This recipe for Raspberry Crumble Cookies is from