Buttery Raspberry Crumble Cookies #2

1 c. butter, softened

1/4 c. sugar

1/3 c. powdered sugar

1 t. vanilla

1 t. almond extract

2 1/4 c. plain flour

1/4 t. kosher salt

1/2 c. seedless raspberry jam

Preheat oven to 350. Grease muffin tins or line with papers. Cream together butter, sugar, and powdered sugar until light and fluffy. Add vanilla & almond extracts. Mix well. Gradually add flour and salt. Mix until a dough forms. Press a tablespoonful of dough into each muffin tin. Create a well in the center. Fill each well with raspberry jam. (about a teaspoonful in each).

Crumble Topping:

In a small bowl, combine a small amount of the dough with a bit of flour. to create a crumbly mixture. Sprinkle the crumble mixture over the raspberry jam in each muffin cup. Bake in preheated oven for 20-25 minutes, or until edges are golden brown. Allow the cookies to cool in the muffin tins for a few minutes before transferring to wire rack to cool completely.

Whipped Shortbread Cookies

1 c. butter

1/2 c. powdered sugar

1 1/2 c. plain flour

1/4 c. cornstarch (for softer, chewier cookie)

1/4 t. salt

1 t. vanilla

sprinkles. optional 

Preheat oven to 300. Line cookie sheets with parchment paper. Beat butter and powdered sugar until very fluffy and aerated (at least 5 minutes). Mix in flour, cornstarch. salt, and vanilla. Dust hands with cornstarch. Form dough balls, 2 t. to 1 T. in size. Place on lined sheet and press down the top of each cookie with the tines of a fork, dipped in cornstarch. Add a few sprinkles to the top of each cookie. Bake 10-15 minutes, or until tops look set.

Orange Crush Sherbet

2 c. orange soda

1 c. eaglebrand milk

2 c. heavy whipping cream

1 t. vanilla or orange extract (optional)

Mix all ingredients. Pour in container. Place in freezer for several hours. Scoop it and enjoy!