Recipe Index

Ingredients

• ½ cup freeze-dried raspberries
• 2 cups all-purpose flour
• ½ cup rye flour
• ¾ tsp. baking soda
• ¾ tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup brown sugar
• ¾ cup granulated sugar
• 1 large egg plus 1 large yolk
• 1 Tbsp. pure vanilla extract
• 2 oz. raspberries

Method

1. Heat the oven to 350°F with a rack in the middle, and line two sheet pans with parchment paper.
2. Process the freeze-dried raspberries in a food processor until they reduce to a fine powder.
3. Whisk the all-purpose flour, rye flour, baking soda and salt in a medium bowl, then whisk the raspberry powder through the dry ingredients.
4. Beat the butter in a stand mixer on medium speed for about 1 minute until creamy, add the brown and granulated sugars, and beat for 2 to 3 minutes until light and fluffy.
5. Beat in the egg, the extra yolk and the vanilla until combined, then add the raspberry flour mixture and mix until a soft dough forms.
6. Roll the dough into balls of about 1½ ounces (2 tablespoons), tucking a fresh raspberry or two into the center of each as it is shaped, and set 10 balls on each prepared pan.
7. Bake one pan at a time for 10 to 11 minutes, rotating it halfway, until the sides are set and just turning light golden brown.
8. Tap the pan once on the oven rack as it comes out, then leave the cookies to cool completely on the pan before moving them.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data