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, I couldn't find seedless, but the seeded wasn't too bad

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.

1st pic: dough in tins with well for jam.

2nd pic: jam added

3rd pic: crumb topping added

4th pic: These are the gluten free ones made for a friend

5th pic: These are the non gluten free ones, the texture of the crumb topping was different

6th pic: Deanne getting ready to chow down on one. I should have gotten a picture of the inside..next time. These were her favorite! So far.