Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tray.
Make the Cookie Dough: In a large bowl, beat slightly cold, softened butter with granulated sugar until creamy. Mix in vanilla and almond extract until fully combined. Gradually add flour and a pinch of salt, mixing until the dough is crumbly.
Portion the Dough: Scoop 1-2 tablespoons of dough into each muffin cup, pressing it down to form an even layer. Use your thumb or the back of a spoon to create a small well in the center of each.
Add Raspberry Jam: Spoon about 1 teaspoon of raspberry jam into the center of each well.
Optional: Slice cleaned, rinsed and dried raspberries in half, and add a half to each cookie.
Add the Crumble (remaining dough): Sprinkle crumble mixture over the top of each cookie, pressing gently to help it stick.
Bake: Bake for 15-18 minutes, or until the edges are golden and the crumble topping is lightly golden.
Cool and Remove: Let the cookies cool in the muffin tray for 5 minutes. Carefully transfer them to a wire rack to cool completely before serving.
Sprinkle a light dusting of powdered sugar over the cookies just before serving, for a pretty finish.
