Berry Crumble Shortbread (Printable Version)

# What You’ll Need:

01 - 1 cup (2 sticks) softened unsalted butter.
02 - 1/3 cup (35g) confectioners' sugar.
03 - 1/4 cup (50g) white sugar.
04 - 2 teaspoons pure vanilla.
05 - 1 teaspoon almond flavoring.
06 - 2 1/4 cups (282g) plain flour.
07 - 1/4 teaspoon sea salt.
08 - 1 cup red raspberry preserve.
09 - Extra confectioners' sugar for dusting.

# Steps To Make It:

01 - Warm up oven to 350°F and put parchment paper in 4-inch pans.
02 - Beat butter with both sugars and flavorings until light. Add flour and salt, mixing just enough to combine.
03 - Take 1 cup of dough and chill it in the fridge for the topping.
04 - Push the leftover dough into your pans, making little dips in the middle.
05 - Drop 1 tablespoon of preserve into each dip, then sprinkle with the cold crumble mixture.
06 - Cook for 18-20 minutes till they turn golden, then let them cool all the way.

# Extra Notes:

01 - Mix the dough just enough, not too much.
02 - You can stick them in the freezer for up to 2 months.
03 - They'll stay good on the counter for 3 days.

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