COSTCO RASPBERRY CRUMBLE COOKIE
A soft butter cookie base with a delicious raspberry jam-filled center and topped with a crumble cookie topping. It's the ultimate cookie perfection.
Equipment
- 10-12 mini tart pans
- 1 baking sheet
- 1 box grater
- 1 electric mixer
Ingredients
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 egg
- ½ teaspoon baking soda
- ½ teaspoon vinegar
- 1 tso Vanilla extract
- 2 cups all-purpose flour
- Raspberry jam about a tablespoon per cookie
- powder sugar optional, for dusting cookies
Instructions
- Using an electric stand mixer with a paddle attachment, combine ½ cup (1 stick) of softened unsalted butter and ⅓ cup of white sugar until they form a creamy mixture.
- Next, you need to activate ½ teaspoon baking soda with ½ vinegar in a small cup or bowl. This creates a chemical reaction and works like a leveling agent. Then add the activated foaming baking soda/vinegar to the butter mixture, along with 1 egg and 1 teaspoon of vanilla extract.
- Now set the mixer on low speed and slowly add in 2 cups of all-purpose flour. Mix until the dough starts to turn to crumbles.
- Once the cookie base is ready by hand press together the crumbs to create one big round piece of dough.
- Place the dough onto a cutting board and split it into half. Then, one of the halves split in half again. Then wrap the two halves with plastic wrap, separately, and freeze for 25-30 minutes. This will be for the crumble topping.
- While the 2 pieces of dough are cooling in the freezer separate the remaining piece of dough into equal portions about 10-12 pieces. Cover the pieces with your mixing bowl upside down or plastic wrap to keep them from drying out while you work on The next step.
- Preheat the oven to 350F.
- Prepare 9in baking tart pans or other forms of similar size by spraying with non-stick spray. Then using your thumbs press the dough firmly into the tart pans until the dough is very thinly covering the entire tart pan. Make sure you even out the inside base edges in the tart pan, when the cookie is baking it will expand.
- When all your tart pans are ready with dough pressed into them. Spoon a tablespoon of raspberry jam into each cookie/tart pan and spread the jam evenly to the edges.
- Next, take one of the wrapped dough pieces out of the freezer, and using the big hole side on your grater, grate the dough onto the counter on top of each cookie/tart sprinkle evenly with the grated dough make sure you are conservative at first so that you will have enough dough to cover each cookie, you can always go back and add more if you have leftover dough. Also, once baked the sprinkled grated dough will expand a little. Then, take out the second piece and do the same steps. The reason you want to separate the dough into 2 pieces is because when grating and holding the dough it softens quickly so to help you work quickly and not end up with mush for the topping, you need to split it into 2 pieces.
- Place all the tart pans onto a cookie sheet and bake in a preheated oven for 25 minutes or until golden brown.
- Once you finish baking your cookies, let them cool to room temperature on a cookie rack. After they have cooled, remove them from the tart pans and sprinkle powdered sugar on top. You can enjoy these delicious treats with your favorite beverage, whether it be milk, tea, or coffee.