Description
A buttery, jam-filled cookie with a tender shortbread base and a crunchy crumble on top — bright raspberry flavor and melt-in-your-mouth texture in every bite. Perfect for a teatime treat or a dessert tray.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon coarse kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Heat the oven to 350°F (175°C). Thoroughly grease a jumbo muffin pan with butter and dust with flour, or spray with a reliable nonstick cooking spray.
- In a large bowl, beat the softened butter with the granulated and powdered sugars until the mixture becomes pale and airy — about 1–2 minutes.
- Stir in the vanilla and almond extracts until they’re evenly incorporated.
- Add the flour and salt gradually, mixing only until the dough just comes together. You want a crumbly dough that will still hold if you press it — don’t overwork it.
- Press roughly 1/4 cup of dough into each muffin well, flattening it across the bottom and nudging it slightly up the sides to form a small cup.
- Place 1/2 to 1 tablespoon of raspberry jam into the center of each dough cup.
- Crumble a generous tablespoon of the remaining dough over the jam to create a rustic streusel top.
- Bake for 18–22 minutes, until the edges take on a light golden hue and the tops are set.
- Allow the cookies to cool completely in the pan so they firm up. Once cooled, run a thin knife around each edge to loosen and remove.
- Optional: dust with powdered sugar for a pretty finish before serving.
Notes
- Texture check: The dough should be crumbly but pressable. If it falls apart, add 1–2 teaspoons of milk or cream and gently press again.
- Grease the muffin tin well; these can stick if corners aren’t oiled.
- If you don’t have a jumbo tin, use a standard muffin pan — you’ll get smaller cookies and should reduce bake time slightly.
- Letting the cookies cool fully in the pan helps them keep their shape when you take them out. No rushing!
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg