Raspberry Crumble Cookies

Step 1

Preheat the oven to 350°F. Spray a 12-count muffin tin with nonstick baking spray.

Step 2

Beat the softened butter and sugar until light and creamy. Add the extracts and salt and mix again.

Step 3

Slowly mix in the flour until the mixture is crumbly. Remove 3/4 cup crumbs and set aside.

Step 4

Divide the remaining crumbs evenly into the greased muffin tin. Press down firmly with your fingers or a tart shaper.

Step 5

Spoon the preserves evenly on top of the crusts, keeping it away from the edge of the pan. Sprinkle the reserved crumbs on top of each one.

Step 6

Place the pan in the preheated oven and bake for 20 minutes. Remove and let cool for 5-10 minutes in the pan. Gently use a butter knife to loosen the cookies from the pan, then place on a wire rack to cool completely.

Step 7

Whisk the powdered sugar and water together. Drizzle the mixture over the tops of the cooled cookies. Let set before serving or storing.