I forget where I first saw this recipe but there are plenty on YouTube .

It’s best if you can make your own seedless raspberry jam, but alas, I couldn’t this time. These are very flavorful cookies with a hint ‘o almond flavor Well worth your time to make them

Buttery Raspberry Crumble Cookies

INGREDIENTS
• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup seedless raspberry jam
For the Crumble Topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1/4 tsp cinnamon (optional)

METHOD

1. Combine the softened unsalted butter with granulated sugar and powdered sugar. Use a stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. The butter should be a pale color, and the sugars fully incorporated, leaving no grainy texture.
2. Mix in the vanilla extract and almond extract.
3. Gradually add the all-purpose flour and kosher salt into the butter mixture. Mix on low speed until just combined. The dough should be smooth and a bit crumbly, yet it should hold together when pressed between your fingers.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Make the crumble topping: In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
6. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Once chilled, roll the dough into small balls (about 1 inch). Place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Using your thumb or the back of a small spoon, press gently into the center of each dough ball to create a well. You’ll want a depth sufficient to hold the raspberry jam without breaking through the bottom.
9. Spoon a small amount of seedless raspberry jam into each indentation. Ensure the jam does not overflow, just to the brim, then sprinkle the crumble topping over the cookies. Do not be afraid to pile a lot of crumble topping on.
10. Place the baking sheets in the oven and bake for 15–18 minutes or until the edges are lightly golden.
11. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. The cookies should have a slightly crisp edge and a soft, crumbly center.