Twelve Days of Christmas Cookies: Raspberry Crumble Cookies

1 cup unsalted butter softened
¼ cup granulated sugar
1/3 cup powdered sugar
2 tsp vanilla extract
1 tsp almond extract
2 ¼ cups flour
½ tsp salt
1 ½ tsp ground cinnamon
About ½ cup seedless raspberry jam

Preheat oven to 350℉. Spray 2 regular-sized muffins tins with non-stick baking spray.

In a large mixing bowl, cream together the butter, sugar, and powdered sugar until light and fluffy. Beat in vanilla and almond extracts.

In a small bowl, whisk together the flour, salt, and cinnamon, Mix into butter until just combined and mixture is crumbly.

Place about 1 Tbs of the crumb mixture into each muffin well. Lightly press into the bottom and just barely up the sides, leaving a slight depression in each cup.

Spoon about 1 tsp of raspberry jam into the center well of each cookie.

Sprinkle remaining crumb mixture over the tops of each cookie.

Bake for 13-15 minutes or until just beginning to brown.

Let cookies cool completely in the pans before attempting to remove them. Use a toothpick, if needed, to loosen the cookies from the edges of the pan.

Makes 2 dozen cookies

Recipe adapted from: Love From the Oven

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