Raspberry Jam Cookies: Easy Muffin-Tin Shortbread Crumble Delight
These Raspberry Jam Cookies with Shortbread Crumble are a delightful treat made in a muffin tin with no chilling required.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt until just combined.
- Press a small amount of the dough into muffin tins to form a base.
- Add a spoonful of raspberry jam on top of each.
- Crumble remaining dough on top.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool before removing from the tin.
Notes
- For a sweeter flavor, use fruit preserves instead of jam.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Jam, Cookies, Muffin-Tin, Shortbread, No-Chill