INGREDIENTS

1 cup butter soft

1/4 cup sugar

1/4 cup plus 2 Tbsp icing sugar

1 tsp vanilla extract

1 tsp almond extract

2 1/2 cups flour

6 Tbsp raspberry jam

INSTRUCTIONS

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.