Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories283.5 kcal (14%)
Total Fat15 g (21%)
Carbs34.5 g (13%)
Sugars14 g (16%)
Protein2.6 g (5%)
Sodium45.5 mg (2%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.
Step 6
Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
Step 7
Bake for 18-22 minutes or until lightly browned.
Step 8
Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
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