Raspberry Crumble Cookies (Print Version)

# Ingredients:

01 - 1 cup (2 sticks) unsalted butter, softened.
02 - 1/3 cup (35g) powdered sugar.
03 - 1/4 cup (50g) granulated sugar.
04 - 2 teaspoons vanilla extract.
05 - 1 teaspoon almond extract.
06 - 2 1/4 cups (282g) all-purpose flour.
07 - 1/4 teaspoon kosher salt.
08 - 1 cup raspberry jam.
09 - Powdered sugar for topping.

# Instructions:

01 - Heat oven to 350°F, line 4-inch pans with parchment.
02 - Cream butter, sugars, extracts until fluffy. Mix in flour and salt until just combined.
03 - Set aside 1 cup dough in refrigerator for topping.
04 - Press remaining dough into pans, creating wells in centers.
05 - Fill each well with 1 tablespoon jam, top with chilled crumble.
06 - Bake 18-20 minutes until golden, cool completely.

# Notes:

01 - Don't overmix dough.
02 - Can freeze up to 2 months.
03 - Stores 3 days room temp.

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