Preparation

• Process the freeze-dried raspberries into a powder using a blender or food processor.
• Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
• Beat the butter and cream cheese until smooth. Add the sugar and beat until fluffy. Add egg, vanilla, and almond extract (if using) and mix well.
• Add the dry ingredients to the wet ingredients and mix until combined.
• Divide dough into 2 pieces and roll out to ¼-inch thickness. Refrigerate for at least 2 hours.
• Preheat oven to 350°F (177°C). Cut dough into shapes using cookie cutters.
• Bake for 12–13 minutes until lightly browned. Allow to cool for 5 minutes before transferring to a rack.
• For optional chocolate, melt chocolate and drizzle or dip cooled cookies in it. Garnish with raspberry powder.