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Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add the vanilla extract and mix well.
Gradually add the all-purpose flour and salt, mixing until the dough comes together.
Stir in the chopped pistachios.
Press a small amount of dough into the bottom of each muffin cup to form a crust.
Spread a layer of raspberry preserves over the crust and sprinkle fresh raspberries on top.
Crumble the remaining dough over the raspberry layer.
Bake for 20-25 minutes, or until the tops are golden brown and the raspberry filling is bubbly.
Allow the cups to cool completely in the muffin tin before removing.
Dust with powdered sugar and garnish with fresh mint leaves before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 12 cups
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