Raspberry Crumble Cookies
Deliciously buttery and crumbly, these cookies are filled with sweet raspberry jam and finished with a dusting of powdered sugar. A delightful treat for any occasion!
Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
1/4 cup powdered sugar optional, for dusting
Instructions:
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Mix in the vanilla extract.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring just until combined. The dough should be crumbly but hold together when pressed.
Step 3: Shape the Cookies
Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough, roll it into a ball, and place it on the baking sheet. Flatten the ball slightly and use your thumb or the back of a small spoon to create an indentation in the center of each cookie.
Step 4: Add the Raspberry Jam
Fill each indentation with about 1/2 teaspoon of raspberry jam, ensuring not to overfill.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Dust with Powdered Sugar
Once the cookies are completely cooled, dust them lightly with powdered sugar for a beautiful finishing touch optional.