A hybrid between a shortbread cookie and a jam-filled pastry, these Raspberry Tartlets don't require many ingredients are are a delightful handheld treat!
Preheat the oven to 350℉. Spray a jumbo muffin tin with baking spray or grease and flour the wells. Set aside.
Cream butter, sugars, and extracts together for 1- 2 minutes.
Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough. Note: This doubles as a crumble topping too so you'll use it for the cookie base and topping.
Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a well.
Spoon ½-1 Tablespoon of raspberry jam into the center of each tartlet.
Sprinkle each tartlet with 1 heaping Tablespoon of the crumble topping.
Bake for 18-22 minutes or until lightly browned.
Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Notes
You can use any jam that you'd like for these.
These can be made in a regular muffin tin, see above on how to do that.
These can be frozen, see tips above on how to freeze.
Make sure that these cool completely in pan before removing.
The almond extract is optional and can be omitted.