• Place your Texas Muffin Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 350F/180C.
• NOTE: For the Crumble Cookies, both the topping and crust come from the same preparation!

CRUMBLE PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar and powdered sugar for 2 minutes on medium high speed. Add the vanilla extract and almond extract. Mix until combined for about 10 seconds.
  
• In a separate mixing bowl, whisk together the all-purpose flour and sea salt. Fold it to your preparation. NOTE: The mixture should be a little crumbly. It is ready when you squeeze the mixture between your fingers and it holds together. IMPORTANT: Do not over mix.
  

ASSEMBLY

• Use a cookie scoop to scoop out the crumble or a large tablespoon into each well of your muffin tray. Gently press into the bottom and the sides, creating a small well. Place the jam at the center of it (the size of a tablespoon) and spoon the remaining crumble on top. NOTE: It is about 1/3 of what you used for the crust.
  

BAKE!

• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 18 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white.
  
• Once your Raspberry Crumble Cookies are out of the oven. Let them completely cool down in your muffin tray. Otherwise your crust will crumble to the touch. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.