Description
Deliciously buttery cookies with a sweet raspberry filling and a crumbly almond-oat topping. These treats are perfect for dessert or a sweet snack.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
- 1/4 cup rolled oats
- 1/4 cup chopped almonds
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the flour and salt to the butter mixture, and mix until a dough forms.
- Divide the dough in half, and press half of it into the bottom of the prepared baking sheet.
- Spread the raspberry jam over the dough in the baking sheet.
- In another bowl, mix the oats, almonds, and remaining dough together to form a crumbly mixture.
- Sprinkle the crumble mixture over the raspberry jam layer.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- Let cool before cutting into squares.
Notes
- You can substitute raspberry jam with any other fruit preserves of your choice.
- Lightly toast the almonds for extra flavor before mixing.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
