Preheat your oven to 350℉. Grab a jumbo muffin tin and give it a nice spray with non-stick cooking spray or lightly grease and flour the wells. Set it aside for now.

For the crust and topping, which are the same mix, beat together the softened butter, both sugars, and the extracts for about 1 to 2 minutes until it's nice and creamy.

Next, gently mix in the flour and salt until it's just combined. The dough should be a bit crumbly, so don’t overdo it or the cookies might turn out tough.

Scoop around 1/4 cup of this mixture into each muffin well. Press it down gently at the bottom and slightly up the sides to create a little well. Just be careful not to pack it too tightly!

Now, add about 1/2 to 1 tablespoon of raspberry jam into the center of each cookie.

Sprinkle a generous tablespoon of the remaining crumbly mix over each cookie.

Bake them in your preheated oven for about 18 to 22 minutes, or until they’re lightly golden brown.

Once they're done, let them cool completely before removing them from the pans. You might need to run a knife around the edges to help pop them out easily.