Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup freeze-dried raspberries (to be processed into powder)
- 1/4 cup finely chopped/ground pistachios for dough
- 1/4 cup finely chopped/ground pistachios for dough
- Optional: 1 teaspoon matcha powder
Wet Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 tablespoons raspberry jam
For Finishing
- 8 ounces white chocolate, melted
- Crushed dried raspberries for garnish
Instructions
- Prepare Ingredients: In a blender or food processor, finely process the freeze-dried raspberries into a powder. Clean the food processor thoroughly, then finely chop or grind the pistachios until very fine.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Base Dough: In a large mixing bowl, beat together the room temperature butter, granulated sugar, and vanilla extract until well combined and creamy. Add the egg and continue beating until incorporated. Gradually add the all-purpose flour, baking soda, and kosher salt, mixing to form a smooth dough. Divide this dough evenly in half, leaving half in the mixing bowl and setting the other half aside.
- Prepare Pistachio Dough: To the dough remaining in the mixing bowl, beat in 1/4 cup of the finely chopped pistachios and, if using, the matcha powder until fully incorporated. Roll this dough into rounded tablespoon-sized balls and set aside.
- Prepare Raspberry Dough: Return the reserved half of the dough to the mixing bowl. Beat in the raspberry powder (made from freeze-dried raspberries) and the raspberry jam until combined. Roll this raspberry-infused dough into rounded tablespoon-sized balls.
- Form Cookies: Take one pistachio dough ball and one raspberry dough ball, then gently push them together to form a combined ball approximately two tablespoons in size. Place each combined ball on the prepared baking sheet at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9-10 minutes or until the edges are just beginning to set and the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet; residual heat will continue to cook them gently.
- Finish with White Chocolate: Once cooled, dip or drizzle each cookie with the melted white chocolate. Immediately sprinkle the cookies with crushed dried raspberries for a decorative and flavorful finish.
- Store: Allow the chocolate to set completely. Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Freeze-dried raspberries add intense flavor without moisture, essential for the powder and garnish.
- Using room temperature butter ensures the dough mixes evenly for a tender cookie.
- Optional matcha powder adds a subtle earthiness and enhances the pistachio flavor.
- Be careful not to overbake the cookies to keep them soft and chewy in the center.
- Crushed dried raspberries on top add texture and visual appeal, but can be omitted if unavailable.
- Store in an airtight container to maintain freshness and prevent the white chocolate topping from melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
