Raspberry Crumble Cookies Recipes

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RASPBERRY CRUMBLE

"I make all the lunch box goodies for my son and husband," notes Linda Lundmark of Martinton, Illinois. "They love this snack, especially served warm."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9-12 servings.

Number Of Ingredients 8



Raspberry Crumble image

Steps:

  • Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm.

Nutrition Facts : Calories 342 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 274mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

3/4 cup butter, cubed
1 cup packed brown sugar
1-3/4 cups all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberry jam

RASPBERRY-ALMOND CRUMB COOKIES

These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 22

Number Of Ingredients 6



Raspberry-Almond Crumb Cookies image

Steps:

  • Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
  • Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
  • Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
  • Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
  • Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.

1 1/2 cups very finely ground blanched almonds (5 1/4 ounces)
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons seedless raspberry jam

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