Ingredients:

  • 1 cup (227g) Unsalted butter, softened to cool room temperature
  • 1.25 cups (250g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1.5 tsp (7.5ml) Pure vanilla extract
  • 0.5 tsp (2.5ml) Almond extract
  • 2.5 cups (312g) All-purpose flour
  • 1 tsp (5g) Baking powder
  • 0.5 tsp (3g) Fine sea salt
  • 0.5 cup (15g) Freeze-dried raspberries, pulverized into a fine powder
  • 0.5 cup (60g) Fresh raspberries, patted dry and chopped
  • 2 tbsp (25g) Extra granulated sugar for rolling

Instructions:

  1. Heat to 350°F (180°C) and line two large baking sheets with parchment paper.
  2. Grind 15g freeze dried raspberries into a fine powder using a blender or food processor.
  3. Beat 1 cup softened butter and 1.25 cups sugar for 3 minutes until pale and fluffy.
  4. Mix in 1 egg, 1.5 tsp vanilla, and 0.5 tsp almond extract until fully incorporated.
  5. In a separate bowl, combine 2.5 cups flour, 1 tsp baking powder, 0.5 tsp salt, and the raspberry powder.
  6. Slowly add dry ingredients to the wet until no streaks of white remain.
  7. Gently fold in 0.5 cup chopped fresh raspberries with a spatula until distributed but not mashed.
  8. Form 1.5 tbsp balls of dough and roll them in the 2 tbsp extra granulated sugar.
  9. Place 2 inches apart and bake for 10 minutes until the edges are set and just starting to brown.
  10. Leave on the hot sheet for 5 minutes before transferring to a wire rack.