Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
|
| Raspberry Crumble Cookies submitted by Mom Johnson |
|
|
Description
One (or two) of these and a cup of hot tea and I'm a happy Grammy!
|
Directions
Preheat oven to 350 degrees. Beat the flour, sugar, butter, extracts and salt with mixer until mixture becomes crumbly and pieces of butter are pea-sized or smaller.
Grease a 12-cup muffin tin. Using a 2-tablespoon scoop, transfer 2 T. of dough into each muffin cup. Use a small glass or your fingers to tamp the dough into each muffin cup.
Fill each cup with about 2 teaspoons of the jam and lightly spread it around. Try not to let it go to the edges.
Crumble the remaining dough over the top of the jam layer and bake for about 20 minutes or until the jam is bubbling and the edges are golden brown. Cool completely on a wire rack. Run a thin knife around the edges to help remove the cookies. Dust with powdered sugar if desired.
Send to a Friend
Printable Version
|
|
|
Ingredients
 1 1/4 cup all purpose flour
1/2 cup chilled butter (cut into pieces)
1/3 cup sugar
1/2 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp.salt
1/2 cup raspberry (or other flavor) jam or preserves
Powdered sugar for garnish, if desired
|
|
|
|
|
