Prepare the Cookie Base:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla and salt, mixing well.

Gradually add flour, mixing until a soft dough forms.

Shape the Cookies:

Scoop 1½ tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.

Use your thumb or a spoon to gently press an indentation into the center of each dough ball.

Fill and Add the Crumble:

Spoon about ½ teaspoon of raspberry preserves into each indentation.

In a small bowl, mix flour, sugar, and melted butter to create a crumbly topping. Sprinkle over each cookie.

Bake:

Bake for 18-22 minutes, or until the edges are lightly golden and the crumble topping is set.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy!

These cookies are best enjoyed fresh but can be stored in an airtight container for 3-4 days.