COSTCO RASPBERRY CRUMBLE COOKIES
If you've tried the Costco Raspberry Crumble Cookies and love them as much as I do, you've got to make these! So sweet and buttery!
Provided by Julie
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Cookie, Calories 223 calories, Sugar 19g, Sodium 158mg, Fat 8.2g, SaturatedFat 5g, UnsaturatedFat 2.6g, TransFat 0.3g, Carbohydrate 35g, Fiber 0.6g, Protein 2.3g, Cholesterol 36mg
RASPBERRY CRUMBLE COOKIES
A soft shortbread topped with raspberry jam and a crumble topping creates the most delicious and addicting raspberry cookie you've ever had!
Provided by Polly Conner
Categories dessert
Time 30m
Yield 25
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Make the crumble topping. In a medium bowl, wish together the flour, brown sugar, oats, and spices, and salt. Using a pastry cutter or your hands, work the mixture together until all of the ingredients are combined and the mixture is crumbly. Set crumble topping aside.
- In a stand mixer (or with a hand mixer) beat together the softened butter and sugar until light and fluffy (3-4 minutes). Add in the vanilla and milk and mix until combined.
- Reduce the speed to low and gradually add the flour mixture. Mix only until the point that the dough starts to come together. It will appear crumbly but if you squeeze a handful, it should hold together.
- Using a small cookie scoop or spoon, scoop a heaping tablespoon on dough into your hands and give it a gentle roll to form a ball. Gently press your thumb into the center of the dough creating a little indentation and place it on the lined baking sheet.
- Spoon a teaspoon of jam into each cookie.
- Sprinkle the crumble topping over the tops of each cookie.
- Bake for 15-17 minutes until lightly golden around the edges.
- Let cool for at least 10 minutes before eating.
RASPBERRY CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
COSTCO RASPBERRY CRUMBLE COOKIES
This copycat recipe for Raspberry Crumble Cookies from Costco is what you've been looking for. So easy to make and insanely good.
Provided by Joni Pypers
Categories Dessert
Number Of Ingredients 7
Steps:
- Cream the butter and sugars in an electric mixer until light and fluffy.
- Add in the extracts and mix well.
- Add in the flour and mix until crumbly.
- Scoop 1/4 cup dough into each mason jar lid and press in firmly using the back of the measuring cup or a small dish.
- Spoon roughly 2 tsp jam onto each cookie.
- Top each with about 2-3 tsp crumbly dough.
- Bake at 350 for 18-22 minutes until lightly browned.
- Cool in molds for at least 20 minutes then run a knife around the edge and pop the cookies out.
RASPBERRY CRUMBLE BARS
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Provided by danseurchef
Categories Desserts Cookies Bar Cookie Recipes Raspberry
Time 55m
Yield 25
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
- Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
- Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 g
RASPBERRY-ALMOND CRUMB COOKIES
These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
- Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
- Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
- Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
- Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.
RASPBERRY CRUMBLE
"I make all the lunch box goodies for my son and husband," notes Linda Lundmark of Martinton, Illinois. "They love this snack, especially served warm."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9-12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 342 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 274mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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