Raspberry Crumble Cookies in the Pressure Cooker
These raspberry crumble cookies are a delightful blend of buttery shortbread and fruity jam, all baked up effortlessly in a pressure cooker. Perfect for dessert, gifting, or pairing with a hot cup of tea.
Equipment
- 1 Mixing bowl Large
- 1 Muffin pan 12-count
- 1 Hand or stand mixer with paddle attachment
Ingredients
Main Ingredients
- 1¼ cup all purpose flour
- ½ cup chilled unsalted butter cut into pieces
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup raspberry jam or any other flavor you'd prefer
- powdered sugar optional garnish
Instructions
Instructions
- Preheat oven to 350°F with a rack in the middle.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat flour, butter, sugar, vanilla extract, almond extract, and salt until the mixture is crumbly and pea-sized pieces form.
- Grease a 12-count muffin pan or line with paper liners.
- Using a 2-tablespoon scoop, loosely scoop dough into each muffin cup (you’ll have about 1 cup of crumbs left for topping).
- Use a small glass or fingers to pack dough into each muffin cup, creating a base.
- Add about 2 teaspoons of jam to each cup and lightly spread without reaching the edges.
- Sprinkle remaining crumb mixture over top of jam layer.
- Bake for about 20 minutes, until edges are golden and jam bubbles.
- Transfer muffin tin to a wire rack to cool completely.
- Optionally place in refrigerator to speed up cooling.
- Run a thin sharp knife around the edges to remove cookies.
- Dust with powdered sugar if desired, and serve.
Notes
Store tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature. Optional icing or powdered sugar may be added after cooling.
