Raspberry Crumble Cookies

Deliciously buttery and crumbly, these cookies are filled with sweet raspberry jam and finished with a dusting of powdered sugar. A delightful treat for any occasion!

Ingredients:

1 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry jam

1/4 cup powdered sugar (optional, for dusting)

Instructions:

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Mix in the vanilla extract.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring just until combined. The dough should be crumbly but hold together when pressed.

Step 3: Shape the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough, roll it into a ball, and place it on the baking sheet. Flatten the ball slightly and use your thumb or the back of a small spoon to create an indentation in the center of each cookie.

Step 4: Add the Raspberry Jam

Fill each indentation with about 1/2 teaspoon of raspberry jam, ensuring not to overfill.

Step 5: Bake the Cookies

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Dust with Powdered Sugar

Once the cookies are completely cooled, dust them lightly with powdered sugar for a beautiful finishing touch (optional).