YIELD: 18 cookies
PREP TIME: 20 minutes
BAKE TIME: 15 minutes
Made with freeze-dried raspberries in the cookie and frosting, these puffy and pretty, naturally pink cookies will practically melt in your mouth.
[Note: Be sure to look for freeze-dried raspberries that are totally free from moisture, not the chewy, sweetened, dehydrated raspberries.]
For the cookies and the frosting:
1.2-ounce bag freeze-dried raspberries, made into a powder (see instructions)
For the cookies:
1 cup salted butter, cut into chunks
3/4 cup Imperial Sugar Confectioners Powdered Sugar
1 1/2 tablespoons freeze-dried raspberry powder
1 teaspoon vanilla extract
1/2 cup cornstarch
1 1/2 cup unbleached, all-purpose flour
For the frosting:
2 cups Imperial Sugar Confectioners Powdered Sugar
1 1/2 teaspoons freeze-dried raspberry powder
pinch kosher salt
1/4 cup + 1 tablespoon cream
Reserve about 10 raspberries from the package. Pour the rest into a food processor and whir until pulverized. Strain through a fine mesh sieve to catch any large seeds. (You may see some smaller seeds in the powder, that’s ok.) Set aside.
Make the cookies:
With an electric mixer, cream butter, sugar, and raspberry powder for several minutes until totally combined and fluffy. Beat in vanilla, scraping down the sides and bottom of the bowl. Add cornstarch and flour. Mix on low speed until a soft, sticky dough forms, stopping to scrape the sides and bottom of the bowl as needed.
Place the dough in the refrigerator for 20-30 minutes. Meanwhile, line two cookie sheets with parchment. Preheat oven to 325.
Use a tablespoon cookie scoop to portion the dough onto the prepared pans, leaving 2 inches between cookies. Flatten the cookies slightly using the bottom of a juice glass that’s been dipped in flour.
Bake for 15 minutes or until the centers appear done. Let cool on the sheets for 2 minutes, then remove to a wire rack to cool completely.
Make the frosting:
Beat powdered sugar, raspberry powder, salt, and cream on low speed until combined. Increase the speed to medium-high and beat until the frosting is fluffy.
Spread frosting onto each cookie. If desired, while the frosting is still very soft, crush the reserved raspberries over the tops. The frosting will crust slightly on the top as it sets but remains soft.
Serve immediately or store in an airtight container.
