Recipe by sallysbakingaddiction, slightly adapted

• 2 cups (56g) freeze-dried raspberries
• 3 cups (375g) AP flour
• 1-1/2 tsp. baking  powder
• 1/2 tsp. kosher salt
• 1 cup (230g) unsalted butter, softened to room temperature (1 hour)
• 4 oz. (112g) cream cheese, softened to room temperature (1 hour)
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature (1 hour)
• 1 tsp. vanilla extract
• 1 tsp. almond extract (optional – I added as it does give another level of flavor)
• 4 oz. (113g) semi-sweet or white chocolate bar (I used chips) to dip one edge of each heart or drizzle on top of cookies

You do need to make the dough at least the day before and up to two days as it needs to chill. I chilled the dough overnight.

I used my Vitamix to process the freeze-dried raspberries into a powder; should have 1/2 cup.

Whisk the raspberry powder, flour, baking powder and salt together in a large bowl; set aside.

I used my stand mixer fitted with a paddle attachment but you could use a hand-held mixer. Cream the butter and cream cheese on medium-high speed until smooth and creamy for about 2 minutes; scrape down the sides as needed. Add the sugar and beat until it is fluffy and combined, about 1 minute. Add the egg, vanilla and almond (if using) and beat on high speed for 1 minute. Scrape down the sides and make sure it is all combined.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be very soft; you will be chilling once the dough is rolled out.

Flour your hands, rolling pin and a half sheet of parchment paper. Divide the dough into 2 equal parts. Roll one half to 1/4-inch thickness (I used a silicone mat underneath to keep it from moving around)  and place on a rimmed baking sheet. Lightly flour the top of the rolled dough. Roll out the second half on floured parchment paper and place on top of the first half. Dust with flour and cover. You do need to flour the parchment and the tops of the dough to keep from  sticking. Chill for at least 2 hours and up to 2 days; I chilled the dough overnight. This is very important as your cookies will not hold their shape otherwise.

I have this wonderful rolling pin that gives you the perfect height you need with rings attached at each end. The sizes are 1/16, 1/6, 1/4, 3/8. My dough was perfectly rolled to 1/4-inch! Don’t worry about the shape of the dough as you will reroll it. See picture below…

Preheat your oven to 350 degrees.  Remove one rolled out dough and brush away any excess flour. Using one rolled dough at a time cut out your cookies and place on a parchment lined baking sheet. Repeat with the second half.

Arrange cookies 2 inches apart and bake for 12-13 minutes. I actually baked them – small and larger cookies – for 15 minutes or until very lightly browned around the edges – you can hardly see it but they have a nice browned bottom. You just need to watch them as all ovens are different! Rotate the cookies half way through the baking process if your oven has a hot spot.

Allow cookies to cool on baking sheet 5 minutes.

Melt the chocolate in a double boiler or microwave. Do not overheat. Microwave in 20 second increments, stirring. When the chips are almost melted just stir to melt them completely. Dip the cooled cookies (top part of one side of heart) or drizzle the cookies with a chocolate of your choice. Allow to set in the refrigerator or at room temperature.

They stay fresh for up to 3 days at room temperature or in the refrigerator for up to 1 week.

Recipe by cookingwithauntjuju.com