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.
• Beat the butter and cream cheese together until smooth, then add sugar and beat until fluffy.
• Add the egg, vanilla extract, and almond extract, and mix until combined.
• Mix the dry ingredients into the wet ingredients until combined. Dough will be soft and creamy.
• Flour your hands and rolling pin, divide the dough, and roll each section out to ¼-inch thickness.
• Dust one piece of dough with flour, place parchment on top, and refrigerate for 2 hours or up to 2 days.
• Preheat oven to 350°F (177°C) and prepare baking sheets.
• Cut cookies with a cookie cutter and arrange on baking sheets, then bake for 12–13 minutes.
• For optional chocolate toppings, melt the chopped chocolate and dip cookies as desired.
• Allow chocolate to set and cookies to cool before serving.