Raspberry Cookies
If you need a quick recipe to impress a crowd, these Raspberry Cookies are it! They are delicious, simple, and come together in under 30 minutes!
Servings 12 Servings
Ingredients
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
Instructions
- Preheat the oven to 350℉. Spray a jumbo muffin tin with baking spray or grease and flour the wells. Set aside.
- Cream butter, sugars, and vanilla extract together for approximately 1- 2 minutes.
- Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough.
- Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a well. Reserving the rest to sprinkle on top (this is what makes the crumble topping)
- Spoon ½-1 Tablespoon of raspberry preserves into the center of each tartlet. Sprinkle each tartlet with the leftover mixture, about 1 heaping Tablespoon of crumble topping.
- Bake for 18-22 minutes or until lightly browned.
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.