1-Preheat oven to 350°F. Line a muffin pan with liners or grease it lightly to prevent sticking.

2-In a bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract (if using), and almond extract (if using) until light and fluffy. This step helps build the dough’s texture.

3-Stir in the flour and salt until just combined and crumbly. The dough should hold together like Play-doh when pressed, but don’t over-mix to keep it tender.

4-Press about 2 packed teaspoons of dough firmly into the bottom of each muffin liner. Save the rest for the topping to ensure even layers.

5-Add approximately 1 teaspoon of raspberry jam on top of the dough in each liner. Choose a thick jam to avoid sogginess and keep the flavors bright.

6-Sprinkle the remaining dough crumbs over the jam, aiming to mostly cover it for that classic crumble effect.

7-Bake on the middle oven rack for 15-20 minutes, or until the tops and edges turn light golden brown. Keep an eye on them to get the perfect tan color.

8-Allow cookies to cool completely in the muffin pan until firm enough to transfer to a wire cooling rack. This helps them set without falling apart.