Copycat Costco Raspberry Cookie Crumble Food

COSTCO INSPIRED BERRIES CRUMBLE COOKIES

Steps:

• Gather all the ingredients. Preheat oven 350°F, spray tart molds with cooking spray.
• In a large mixing bowl, combine softened butter with sugar. Add vanilla extract. Mix well.
• Add flour into the butter sugar mixture. Use a spatula to stir until the dough resembles coarse breadcrumbs, but will clump when pressed together.
• Place prepared tart molds into a cookie sheet. Scoop up approx 1 -1½ tablespoon rounding heap of dough and press gently and evenly to the bottom of tart tin. Dough should cover the bottom of the pan.
• Carefully spread approx 1 tablespoon fruit preserve on top of the dough, leaving approx ¼ inch from rim.
• Sprinkle the remaining crumbles evenly on top. Do not press.
• Bake in preheated oven for 25-30 minutes, or until the cookies are golden on top.
• Remove the cookie from tart mold and cool on rack.
• Sprinkle with icing sugar if you like and it's ready!

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
• Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
• Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
• Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
• Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
• Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
• Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.

COSTCO RASPBERRY CRUMBLE COOKIES

Steps:

• Cream the butter and sugars in an electric mixer until light and fluffy.
• Add in the extracts and mix well.
• Add in the flour and mix until crumbly.
• Scoop 1/4 cup dough into each mason jar lid and press in firmly using the back of the measuring cup or a small dish.
• Spoon roughly 2 tsp jam onto each cookie.
• Top each with about 2-3 tsp crumbly dough.
• Bake at 350 for 18-22 minutes until lightly browned.
• Cool in molds for at least 20 minutes then run a knife around the edge and pop the cookies out.