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, 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. Do not over mix or the dough may become tough.

Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.

Spoon ½ to 1 tablespoon of raspberry preserves 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. You may need a knife to run around the edge to help in popping them out.