Costco Raspberry Crumble Cookies
Ingredients:
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam
Instructions:
Preheat oven to 350°F. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
To make the crust and topping, cream butter, sugars, and extracts together for approximately 1-2 minutes.
Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not overmix or the dough may become tough.
Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not overpack or the crust will be tough.
Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.
Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
Bake for 18-22 minutes or until lightly browned.
Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 cookies
