Description
Buttery, crumbly shortbread-like cookies filled with tangy raspberry preserves and topped with a golden crumble—delightfully elegant, comforting, and perfect for teatime or gifting.
Ingredients
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113 g unsalted butter, room temperature (65 °F)
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170 g all-purpose flour
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70 g granulated sugar
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½ Tbsp cornstarch
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¼ tsp + ⅛ tsp kosher salt (Morton’s)
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¼ tsp almond emulsion or extract
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Raspberry preserves (seeded or unseeded, as preferred)
Notes: Ingredients mainly align with a basic shortbread base modified with cornstarch and almond flavor—common in many crumble cookie recipes
Instructions
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Preheat oven to 350°F (175°C).
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In a medium bowl, cream together the butter and sugar until light and fluffy.
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Add almond extract, cornstarch, and salt. Mix until combined.
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Add flour and mix until a soft, crumbly dough forms.
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Scoop about 2 tablespoons of dough for each cookie. Roll into balls and slightly flatten, creating a small indentation in the center.
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Fill the center of each cookie with a small spoonful of raspberry preserves.
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Crumble any remaining dough on top of the jam to create a crumbly topping.
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Bake for 18–22 minutes or until edges are lightly golden.
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Cool for 10 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
If desired, dust with powdered sugar once cooled for an elegant touch
Dough can be refrigerated for up to 3 days—just press and bake when ready
Use seedless jam for smoother texture, or preserve if you prefer a chunkier bite
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Cookies
- Method: Baking (shortbread-style, jam-filled)
- Cuisine: American