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Raspberry
Crumble Cookies
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Raspberry Crumble Cookies
are a cross between a cookie and a tart. The shortbread dough is used in two ways; for the base of the cookies, as well as the crumble topping.
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STEP 1: Place softened butter, sugar, vanilla, and almond extract in a large bowl. Beat on high speed for 2-3 minutes until light and fluffy.
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STEP 2:
Add the flour and salt. Mix until combined, but still crumbly. If you squeeze the mixture in your hand, it should hold together.
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STEP 3:
Using a measuring spoon, scoop 2 tablespoon of the cookie dough and press into the bottom of each muffin tin.
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STEP 4:
Spread 2 teaspoon of raspberry jam into the center of each cookie.
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STEP 5: Sprinkle each cookie with cookie crumbles. You want to cover most of the jam filling.
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STEP 6: Bake the cookies for 18 minutes or until the tops and edges begin to turn a golden brown color.
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