Delightful buttery cookies with a crumbly texture and a sweet-tart raspberry jam filling.

Scale

Preheat your oven to 350°F (175°C) and prepare a jumbo muffin tin.
Cream together butter, granulated sugar, and powdered sugar with vanilla and almond extracts for 1-2 minutes.
Gradually add flour and kosher salt; mix until crumbly.
Scoop about 1/4 cup of the mixture into each muffin well, pressing it into the bottom and sides gently.
Fill each cookie base with 1/2 to 1 tablespoon of raspberry jam.
Sprinkle remaining crumble mixture over each cookie.
Bake for 18-22 minutes or until edges are browned.
Cool completely before serving.

For variations, try different fruit preserves or add chopped nuts for crunch.

Keywords: cookies, raspberry, dessert, baking, sweet treats