Instructions

• Process the freeze-dried raspberries into a powder using a blender or food processor. You'll have around ½ cup. Feel free to grind extra for garnish.
• Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
• Beat the butter and cream cheese together until smooth, then add sugar, egg, vanilla, and almond extract. Blend until well combined.
• Add the dry ingredients to the wet ingredients and mix until combined. The dough will be soft.
• Flour your hands and roll the dough into 2 equal pieces. Roll each out to ¼-inch thickness.
• Dust one rolled-out dough with flour, place parchment on top, and layer the second rolled-out dough. Cover and refrigerate for at least 2 hours.
• Preheat oven to 350°F (177°C) and line baking sheets. Cut dough into shapes with cookie cutters and arrange on sheets.
• Bake for 12–13 minutes until lightly browned. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• For chocolate topping, melt chocolate and dip cooled cookies or drizzle on top. Garnish with raspberry powder.
• Store cookies tightly covered at room temperature for up to 3 days or refrigerate for 1 week.