Raspberry Crumble Cookies #1

1/2 c/ butter, slightly softened, not melty

2 T. sugar

3 T. powdered sugar

1/4 t. vanilla

1/4 t. almond extract

1 1/3 c. plain flour

1/8 t. salt

1/3 c. raspberry jam

Preheat oven to 350. Fill muffin pans with papers. Cream together butter, sugars, and extracts really well. Scrape the sides of the bowl. Stir in flour and salt until combined and crumbly. Press 2 packed teaspoonfuls of dough in hand and press in bottom of muffin tins. Add extra dough base if needed for thicker cookie. Leave 3/4 c. cookie dough crumbs for topping. Spread 1 t. raspberry jam in the center of each cookie. Sprinkle remaining cookie dough over the top, until mostly covered. Bake 15-20 minute until tanned. This recipe makes12-16 cookies. Store covered.

*can also be made in mini muffin tins using 1-2 packed teaspoonfuls of dough into muffin liners, then top with raspberry jam and crumbled dough. Bake at 350 until they start to tan, 8-12 minutes.