White Chocolate Raspberry Thins

Let's Cook

1. Step 1.

   In a food processor, finely grind 2½ cups freeze-dried raspberries until you have a scant ½ cup of powder. In a large bowl, whisk together the raspberry powder, 2½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature and ¾ cup sugar in another large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

3. Step 3.

   Shape the dough into 2 logs. Using your hands or 2 clean rulers placed alongside each log, press each log into a squared-off shape about 2 inches wide. Wrap each log in plastic wrap and freeze for 20 minutes.

4. Step 4.

   While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper. After freezing, slice the dough crosswise into ⅛-inch-thick squares and transfer to the prepared baking sheets, spacing them 2 inches apart.

5. Step 5.

   Bake, rotating the positions of the baking sheets halfway through, until the cookies are light golden brown around the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

6. Step 6.

   Once the cookies are cool, drizzle with melted white chocolate and sprinkle with crushed freeze-dried raspberries.