01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 -
In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars until creamy and combined. Add egg and both vanilla and almond extracts, then beat until well incorporated.
04 -
Add the flour mixture to the wet ingredients, beating until combined. Gently fold in the freeze dried raspberries and white chocolate with a rubber spatula or wooden spoon until evenly distributed throughout the thick dough.
05 -
Scoop a 2-tablespoon portion of dough and flatten into a thick disc. Place about one teaspoon of raspberry jam in the center and fold the dough up and around it, forming a dough ball that is taller than it is wide. Repeat with all dough.
06 -
Place the dough balls in the refrigerator for 30 minutes to firm up before baking.
07 -
Arrange the chilled dough balls a couple inches apart on the prepared baking sheets. Bake for 9-12 minutes, until the edges are beginning to set but the center is still slightly underdone. They will be light in color and too soft to pick up until cooled. If desired, press a few additional white chocolate pieces into the top of each warm cookie.
08 -
Place the baking sheets on wire racks and allow the cookies to cool completely before removing them from the sheets.