Description
These soft, buttery cookies are topped with a sweet, crumbly topping and filled with a layer of rich raspberry jam. A perfect balance of flavors and textures in every bite!
Ingredients
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1 cup unsalted butter, softened
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1/4 cup granulated sugar
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1/3 cup powdered sugar
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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2 1/4 cups all-purpose flour
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1/4 teaspoon kosher salt
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1/2 cup seedless raspberry jam
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
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Mix in the vanilla extract and almond extract.
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Gradually add the all-purpose flour and kosher salt, mixing until combined.
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Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
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Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
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Spoon a small amount of seedless raspberry jam into the indentation of each cookie.
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Bake for 12-15 minutes, or until the edges are golden and the jam is bubbling slightly.
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Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For an added touch, sprinkle some coarse sugar on top of the cookies before baking for a little extra crunch and sweetness
If you prefer a different fruit jam, you can substitute raspberry with strawberry or apricot jam.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American