Step 1

Preheat oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.

Step 2

In a large mixing bowl or the bowl of a stand mixer, add the softened butter, powdered sugar, granulated sugar, vanilla extract and almond extract and beat together for 2 to 3 minutes or until light and creamy.

Step 3

Add in the flour and mix just until mostly combined. Use your hands or a stiff spoon to finish mixing keeping in mind that the mixture will likely be a bit crumbly. If you squeeze the mixture in your hand and it holds together, it’s ready to go. Be careful not to over mix or it may become tough.

Step 4

Use a cookie scoop or measuring cup to scoop out about ¼ cup of the mixture and press into the bottom of each well in the muffin pan making sure to go up the sides of the well a bit to create a well for the jam to go in. (Make sure you leave about 1 ½ cups of the mixture to crumble on top of the cookies.)

Step 5

Spoon about a tablespoon of raspberry jam into the center of each cookie.

Step 6

Sprinkle each cookie with a tablespoon or so of the crumble topping.

Step 7

Bake the cookies for 18 to 22 minutes or until the tops are just beginning to turn golden brown.

Step 8

Let cool completely before removing from the muffin pan. Use a thin spatula or knife to run around the edge before carefully removing from the pan.