Raspberry Red Chile Crumble Cookies

1 cup unsalted butter softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 cup Heidi's Raspberry Red Chile Jam

Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
Add in the flour and salt and mix just until combined. The mixture should still be a little crumbly. 
Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. 
Spoon ½ to 1 tablespoon of jam into the center of each cookie.
Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
Bake for 18-22 minutes or until lightly browned.
Let cool completely and then remove from pans.

Click here for Heidi's Raspberry Red Chile Jam