Step 1

Preheat oven to 350°F with a rack in the middle of the oven.

Step 2

With a hand mixer of stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture because crumbly and the pieces of butter are pea-sized or smaller.

Step 3

Grease a 12-count muffin pan (see notes for jumbo muffin pan) OR line with paper liners*. Using a 2-tablespoon scoop (loosely measured, not packed), transfer 2 tablespoons of dough into each muffin cup. Once you've filled all 12 you should have about 1 cup of crumbs left for the topping. Use a small glass (like a shot glass or espresso cup) or your fingers to pack the dough into each muffin cup.

Step 4

Fill each cup with about 2 teaspoons of jam and lightly spread it around. Try not to take it all the way to the edges.

Step 5

Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes, until the jam is bubbling and the edges are golden brown. Place on a wire rack to cool completely. You can even speed this up by placing them in the fridge for a bit.

Step 6

Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.