This recipe is all about comfort and memory, a shortbread style cookie that splits the difference between a tender cookie and a bright tart. I first fell in love with this combination during a rainy afternoon when I wanted something sweet but not heavy, and the result was so satisfying that these cookies became my family go to for bake sales and casual gatherings. They are tender and crumbly, with a buttery base that melts in your mouth, a bright pocket of raspberry jam, and a crunchy crumb top that adds texture and a little extra sweetness.

What makes these especially useful is how quickly they come together, and how forgiving the dough is. There is no chilling time required which makes them a perfect choice for last minute hosting. The jam center gives a tart lift that balances the richness of the butter and the crumble topping creates a contrast that keeps you coming back for another bite. They are large and generous, and ideal for gifting because they transport well when cooled and wrapped carefully.

Ingredients

• Unsalted butter: Use one cup softened, preferably a high quality European style butter for a richer flavor. Room temperature butter beats more easily and creates the delicate crumb of shortbread.
• Powdered sugar: One third cup adds tenderness and a fine texture. Sifting is optional but helps keep the dough smooth and lump free.
• Granulated sugar: One quarter cup provides structure and a hint of caramel when baked. Use fine granulated sugar for best incorporation.
• Vanilla extract: One teaspoon of pure vanilla enhances the overall flavor. Avoid imitation for the cleanest taste.
• Almond extract: One teaspoon gives a subtle nutty note, making the jam pop. If you or guests have nut allergies, omit this and increase vanilla slightly.
• All purpose flour: Two and a quarter cups creates a tender but sturdy base. Measure by spooning into the cup and leveling for accuracy.
• Kosher salt: One quarter teaspoon balances the sweetness. Use fine salt if that is what you have, but adjust slightly.
• Seedless raspberry jam: Half cup for the filling, choose a quality jarred jam or homemade preserves. Seedless keeps the texture silky and allows the jam to nestle in the cookie well.

Instructions

Preheat and prepare the pan:Set the oven to 350°F. Lightly spray a jumbo muffin pan with baking spray that contains flour or grease each well and dust with flour. This step reduces sticking and helps the cookie edges release cleanly after baking. A jumbo muffin pan gives the signature large cookie shape.Beat the butter and sugars:In a large mixing bowl or the bowl of a stand mixer, add the softened unsalted butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat for two to three minutes until light and creamy. The mixture should be pale and slightly fluffy, which traps tiny air bubbles and results in a tender crumb.Incorporate the flour and salt:Add the all purpose flour and kosher salt and mix on low just until mostly combined. The dough will be crumbly. Finish mixing by hand with a stiff spoon or your fingers, squeezing a handful to check cohesion. If the mixture holds when squeezed it is ready. Do not overwork which can develop gluten and make the texture tough.Form the cookie bases:Use a quarter cup scoop or a measuring cup to portion the dough. Press about a quarter cup into the bottom of each prepared jumbo muffin well, and press up the sides slightly to create a shallow well for the jam. Reserve approximately one and a half cups of the dough for the crumble topping. This reserved portion should remain loose and crumbly.Add the jam and crumble:Spoon about one tablespoon of seedless raspberry jam into the center of each cookie base. Then sprinkle a generous tablespoon or so of the reserved crumble topping over the jam, leaving some jam visible. The top should have loose pieces so they toast lightly in the oven and create texture.Bake and cool:Bake for eighteen to twenty two minutes or until the tops are just beginning to turn golden brown and the edges are set. Watch closely as ovens vary. Let the cookies cool completely in the pan before removing. Use a thin spatula or knife to run around the edge and gently lift each cookie free once cooled.

Storage Tips

Store cooled cookies in a single layer or in a container with parchment between layers to prevent sticking. Keep them at room temperature, away from direct heat and sunlight, for up to five days. For longer storage, freeze in a freezer safe container for up to three months. If freezing, flash cool the tray first, then layer with parchment to avoid breakage. To reheat from frozen, let sit at room temperature for about thirty to sixty minutes or warm gently in a low oven at 300°F for five to ten minutes to restore a just baked feel. Look for fresh aroma and slightly crisp edges when ready to serve.

Ingredient Substitutions

To make these egg free keep the recipe as written since there are no eggs in the base. For a dairy free version substitute a quality vegan butter stick that measures one to one, note the flavor will vary slightly and may be less rich. Swap almond extract for additional vanilla if you need to avoid tree nuts. Try apricot or strawberry jam for a different fruit profile. If you prefer smaller cookies use a standard muffin pan and adjust bake time to about ten to fourteen minutes. For a slightly denser texture use three and a quarter cups of flour, but be aware this will change the delicate shortbread feel.

Serving Suggestions

Serve warm or at room temperature with a dusting of powdered sugar for a tea time presentation. These pair beautifully with a cup of black tea, a latte, or a sparkling dessert wine for special occasions. For a brunch spread add a platter of mixed preserves and fresh berries for guests to customize. Garnish with a sprig of mint for color and brightness. They are portable so pack them for picnics or lunches in a sturdy tin with parchment layers.

Cultural Background

The concept of a shortbread based tartlet comes from European biscuit and tart traditions where buttery doughs meet fruit preserves. This particular style of jam filled shortbread appears in many regional bakeries, and the version we love takes inspiration from popular wholesale bakery items that elevated the simple jam cookie into a large generously topped treat. The use of almond extract nods to classic European baking where almond flavoring is a common pairing with berry preserves.

Seasonal Adaptations

Switch the filling to match the season, using stone fruit preserves in summer, cranberry or spiced apple in autumn, and citrus curd in winter for a holiday twist. Add a pinch of warm spices like cinnamon or cardamom to the crumble topping for cooler months. For a spring brunch consider lemon curd and a scattering of toasted coconut on the crumble. These small changes update the flavor while keeping the same approachable technique.

Meal Prep Tips

Make the dough ahead and portion into quarter cup scoops, storing the raw portions in a sealed container in the refrigerator for up to two days. This lets you bake fresh batches on demand. Alternatively freeze the formed but unbaked cookie bases separated by parchment for up to a month, then bake from frozen adding a couple of minutes to the bake time. Bake full trays at once and cool completely before packing into meal prep boxes for a sweet treat later in the week.

These cookies are a joy to make, share, and adapt. Whether you are feeding a crowd or treating yourself to an afternoon indulgence, the balance of buttery crumb and bright jam makes them a perennial favorite. Give them a try and make them your own with different jams and small flavor tweaks.