Costco Raspberry Crumble Cookies Recipes

RASPBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
• In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
• Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
• Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
• Spread raspberry preserves, gently, over the bottom layer of cookie.
• Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
• Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
• For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
• Store in air tight container in refrigerator or at room temperature.

COSTCO RASPBERRY CRUMBLE COOKIES

Steps:

• Preheat oven to 375 degrees. Spray a standard size muffin tin well with nonstick spray for baking.
• In a food processor, pulse together flour, sugar, butter, salt, and baking powder until the texture is crumbly. Pour the flour mixture into a bowl, and add the beaten egg. Stir the egg into the flour mixture until well incorporated and a very crumbly dough comes together.
• Using about half of the dough, place about two tablespoons of the crumbly dough into each muffin well and pat it down. I like to use the bottom of a small measuring cup. Reserve the leftover dough crumbles.
• Spoon about 1 tablespoon of the raspberry preserves over the dough in each muffin well.
• Sprinkle the remaining dough crumbles over the raspberry preserves, dividing evenly between each one.
• Bake at 375 degrees for 15-18 minutes. Remove them from the oven and allow to cool in the pan for at least 10 minutes. Using a butter knife, loosen the edges and then pop them out of the muffin tin and place them on a cooling rack. Dust with powdered sugar.
• Store in an airtight container at room temperature.

COSTCO INSPIRED BERRIES CRUMBLE COOKIES

Steps:

• Gather all the ingredients. Preheat oven 350°F, spray tart molds with cooking spray.
• In a large mixing bowl, combine softened butter with sugar. Add vanilla extract. Mix well.
• Add flour into the butter sugar mixture. Use a spatula to stir until the dough resembles coarse breadcrumbs, but will clump when pressed together.
• Place prepared tart molds into a cookie sheet. Scoop up approx 1 -1½ tablespoon rounding heap of dough and press gently and evenly to the bottom of tart tin. Dough should cover the bottom of the pan.
• Carefully spread approx 1 tablespoon fruit preserve on top of the dough, leaving approx ¼ inch from rim.
• Sprinkle the remaining crumbles evenly on top. Do not press.
• Bake in preheated oven for 25-30 minutes, or until the cookies are golden on top.
• Remove the cookie from tart mold and cool on rack.
• Sprinkle with icing sugar if you like and it's ready!

RASPBERRY CRUMBLE

Steps:

• Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm.