White Chocolate Raspberry Thins

Name: White Chocolate Raspberry Thins
Total time: 40 min
Yield: 2 - 4 dz.
Ingredients: 2 1/2 c. freeze-dried raspberries; 2 1/2 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. Kosher salt; 1 c. (2 sticks) unsalted butter, at room temp; 3/4 c. sugar; 1 large egg; 1 1/2 tsp. pure vanilla extract; Melted white chocolate, for drizzling

By The Good Housekeeping Test KitchenPublished: Nov 30, 2018

white chocolate raspberry thins christmas cookies

Mike Garten

Yields:

2 - 4 dz.

Total Time:

40 mins

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The secret to these pretty-in-pink cookies? Freeze-dried raspberries.

Note: The total time does not include chilling and cooling time.

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Ingredients

2 1/2 cups
freeze-dried raspberries
2 1/2 cups
all-purpose flour
1/2 tsp.
baking powder
1/4 tsp.
Kosher salt
1 cup
(2 sticks) unsalted butter, at room temp
3/4 cup
sugar
1
large egg
1 1/2 tsp.
pure vanilla extract
Melted white chocolate, for drizzling

Directions

1. Step 1In food processor, finely grind freeze-dried raspberries (you should have scant 1/2 cup).
2. Step 2In large bowl, whisk together flour, baking powder, raspberry powder, and salt.
3. Step 3In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.
4. Step 4Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into two 2-inch-square logs. Wrap and freeze for 20 minutes.
5. Step 5Heat oven to 350°F. Line baking sheets with parchment paper. Slice into 1/8-inch-thick squares. Place on prepared sheets.
6. Step 6Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 min. before transferring to wire racks to cool completely.
7. Step 7Drizzle with melted white chocolate and sprinkle with crushed freeze-dried raspberries.