Cookie Instructions

• Using a blender or food processor, process the freeze-dried raspberries into a powder. You’ll have around ½ cup. Feel free to grind extra and use as garnish.
• Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and beat until mixture is fluffy and combined, about 1 minute. Add the egg, vanilla extract, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.
• Generously flour your hands and rolling pin. Divide the dough into 2 equal pieces. Roll each portion out on a lightly floured piece of parchment paper or silicone baking mat to about ¼-inch thickness.
• Lightly dust one of the rolled-out dough portions with flour. Place a piece of parchment on top. Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 2 hours and up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used.
• Arrange cookies on baking sheets 3 inches apart. Bake for 12–13 minutes until very lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
• For optional chocolate decorating: Melt the chopped chocolate in a double boiler or microwave. Dip cooled cookies in the melted chocolate and/or drizzle with melted chocolate, then place back onto the lined baking sheets. Allow chocolate to set in the refrigerator (about 20–30 minutes) or at room temperature.
• Cookies stay fresh tightly covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.