Preparation

• Preheat oven to 350°F with a rack in the middle of the oven.
• With a hand mixer or stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture becomes crumbly and the pieces of butter are pea-sized or smaller.
• Grease a 12-count muffin pan OR line with paper liners. Using a 2-tablespoon scoop (loosely measured, not packed), transfer 2 tablespoons of dough into each muffin cup. Once you've filled all 12, you should have about 1 cup of crumbs left for the topping.
• Fill each cup with about 2 teaspoons of jam and lightly spread it around. Try not to take it all the way to the edges.
• Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes, until the jam is bubbling and the edges are golden brown.
• Place on a wire rack to cool completely. You can speed this up by placing them in the fridge for a bit.
• Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.