Ingredients
For the Crumble Base and Topping
- ½ cup unsalted butter, softened for 30 minutes
- ¼ cup granulated sugar
- ¼ teaspoon almond extract
- ½ teaspoon table salt
- 1 ¼ cups all purpose flour (150g)
<li½ teaspoon vanilla extract
For the Filling
- ½ cup seedless raspberry preserves
For the Glaze
- ¾ cup powdered sugar
- 1 tablespoon water
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 350°F (175°C) and spray a 12-count muffin tin with nonstick baking spray to prevent sticking.
- Make the crumble mixture: Beat the softened butter and granulated sugar together until the mixture is light and creamy. Add vanilla and almond extracts along with salt, mixing thoroughly.
- Add flour to form crumbs: Gradually mix in the all-purpose flour until the dough becomes crumbly. Reserve ¾ cup of these crumbs for the topping.
- Form crust in the tin: Divide the remaining crumbs evenly among the greased muffin cups. Press them firmly into the bottom using your fingers or a tart shaper to create a solid base.
- Add raspberry preserves: Spoon seedless raspberry preserves evenly onto each crust, being careful to keep the preserves away from the edges to avoid spilling during baking.
- Add crumble topping: Sprinkle the reserved ¾ cup crumbs evenly over the raspberry layer to complete the tops of the cookies.
- Bake the cookies: Place the muffin tin in the preheated oven and bake for 20 minutes, until the crumble is golden and set.
- Cool the cookies: Remove from oven and allow the cookies to cool for 5-10 minutes within the muffin tin. Use a butter knife to gently loosen the cookies around the edges before transferring them to a wire rack to cool completely.
- Prepare and add glaze: Whisk together the powdered sugar and water until smooth. Drizzle this glaze over the cooled cookies and let it set before serving or storing.
Notes
- Ensure butter is softened, not melted, for the best crumble texture.
- Using seedless raspberry preserves helps avoid seeds in the final cookie, giving a smoother texture.
- Press the cookie base firmly to ensure it holds together after baking.
- The glaze adds a nice sweetness and a decorative touch but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Let the cookies cool completely before adding glaze to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
