1. Preheat your oven to 350°F (175°C) and adjust the rack to the center position.

2. In a mixing bowl or stand mixer fitted with the paddle attachment, blend the flour, cold butter cubes, sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly, with pea‑sized or smaller bits of butter.

3. Lightly grease a 12‑cup muffin pan—liners are optional but helpful for quick cleanup.

4. Using a loosely packed 2‑tablespoon scoop, place dough into each muffin cup. You’ll have about 1 cup of crumbs left over. Press the dough into a flat layer using your fingers or a small glass.

5. Spoon roughly 2 teaspoons of jam into each cup and gently spread without touching the edges.

6. Sprinkle the remaining dough crumbs over the jam layer evenly.

7. Bake for 20 minutes or until the jam is bubbly and the edges are golden.

8. Let cookies cool in the pan on a wire rack. For faster cooling, pop the pan into the fridge briefly.

9. Carefully loosen each cookie with a thin knife and lift out. Dust with powdered sugar if desired.

For jumbo cookies (like Costco style): use a jumbo muffin pan, placing 3 Tbsp of dough into each greased cup. Press flat, add a heaping tablespoon of jam, and top with crumbs. Bake for 20–23 minutes.