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Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not over mix or the dough may become tough.
Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.
Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.
Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
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.
NUTRITION
Calories: 290kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 56mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
