Raspberry Crumble Cookies
Prep time: 10 minutes
Total time: 35 minutes
Serves 12
- Perforated Baking Sheet
- FORTEEZ Scalloped Square Tray
- bon COOK Shaper
- FRENCH PANTRY Raspberry Violet Jam
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Ingredients
● 1¼ cup all-purpose flour
● ½ cup chilled unsalted butter, cut into pieces
● ⅓ cup granulated sugar
● ½ teaspoon pure vanilla extract
● ¼ teaspoon almond extract
● ¼ teaspoon salt
● ¾ cup FRENCH PANTRY Raspberry Violet Jam
● powdered sugar, optional garnish
Instructions
1. Preheat oven to 350°F with a rack in the middle of the oven. Place FORTEEZ Scalloped Square Tray on
a Perforated Baking Sheet and set aside.
2. With a hand mixer or stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts,
and salt until the mixture is crumbly and the pieces of butter are pea-sized or smaller.
3. Put 2 loosely packed Tablespoons of dough into each Scalloped Square Tray well. Once you’ve filled all
12 wells, you should have about 1 cup of crumbs left for the topping. Use your bon COOK Shaper to pack
the dough into each Tray well, forming a bottom crust.
4. Top each crust with about 2 teaspoons of jam and lightly spread it out, avoiding the edges.
5. Crumble remaining dough over the top of the jam layer. Bake for about 20-22 minutes until the jam bubbles and the edges are golden brown. Remove the Tray from the oven and allow cookies to cool
completely before removing them from the Tray.
6. Dust with powdered sugar, if desired.
Bon TIP: Try our other FRENCH PANTRY Jam flavors with these cookies!
Recipe shared by: Dana Azimi, bon COOK Consultant
