Preheat the oven to 350 degrees. Prepare a jumbo muffin tin by spraying with some non-stick spray. Set aside.

In the bowl of a stand mixer, combine the softened butter, sugar and powdered sugar. Cream until smooth.

Add in the vanilla and almond and mix well.

Add in the flour and salt and mix just until combined. Mixture should be crumbly in consistency.

Pour ¼ of a cup of the crumb mixture into each cavity of the muffin tin. Use the back of the measuring cup to gently press into the bottom and create a slight well in the center of each cookie.

Scoop a spoonful of raspberry jam into the center of each cookie - about a tablespoon each.

Sprinkle with the remaining crumble mixture over the top of the jam.

Bake the muffin tins in the preheated oven for 18-20 minutes or until the edges are browned.

Allow to cool completely before removing.

Use the edge of a butter knife to pop the cookies out of the tin.