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.