Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 350°F.

Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray to prevent sticking.

Step 2: Make the Cookie Dough

In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy. This should take about 1-2 minutes.

Mix in the vanilla extract and almond extract, ensuring even distribution of flavor.

Gradually add the flour and salt, mixing just until combined. The dough should be crumbly but hold together when pressed. Be careful not to overmix, as this can make the cookies dense.

Step 3: Assemble the Cookies

Scoop about 1/4 cup of dough into each well of the muffin tin.

Gently press the dough evenly into the bottom and slightly up the sides to create a shallow well in the center.

Spoon 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.

Sprinkle a heaping tablespoon of the remaining dough over the jam for a crumbly topping.

Step 4: Bake to Perfection

Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.

Let the cookies cool completely in the pan before attempting to remove them.

Step 5: Remove and Serve

Once cooled, run a knife around the edges of each cookie to help release them from the muffin tin.

Serve as they are, or dust with powdered sugar for an elegant touch.