White Chocolate Raspberry Cookies (Printer-Friendly Version)

# What You'll Need:

01 - 1⅔ cups (210g) all purpose flour
02 - 1 teaspoon baking powder (preferably aluminum free)
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (113g) unsalted butter, softened to cool room temperature
06 - ¼ cup (55g) packed light brown sugar
07 - ½ cup (100g) granulated sugar
08 - 1 large egg, cold from the refrigerator
09 - ¾ teaspoon pure vanilla extract
10 - ¼ teaspoon almond extract
11 - 1 cup freeze dried raspberries
12 - ⅔ cup (110g) white chocolate chips or chunks
13 - ¼ cup (80g) raspberry jam

# Let's Cook!:

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.

# Recipe Notes:

01 - The freeze dried raspberries are so delicate that they will naturally break up as you mix them into the batter - no need to chop them beforehand.
02 - Butter should be softened slightly but still cool to the touch. If the butter is too soft or beginning to melt, the cookies will spread too much during baking.
03 - Using aluminum-free baking powder helps prevent any potential blue discoloration that can occur when aluminum reacts with raspberries.
04 - For best results, use chopped good-quality white chocolate bars rather than chips, as they melt better and provide superior texture and flavor.

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