Preparation

• Process the freeze-dried raspberries into a powder using a blender or food processor until you have around ½ cup.
• Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
• In another large bowl, beat the butter and cream cheese together until smooth. Add the sugar and beat until fluffy. Add the egg, vanilla extract, and almond extract, and beat until combined.
• Mix the dry ingredients into the wet ingredients on low speed until combined; the dough will be soft and creamy.
• Flour your hands and rolling pin. Divide the dough into 2 pieces and roll out each to about ¼-inch thickness. Place one piece of dough on a lightly floured surface.
• Dust one rolled-out portion with flour, cover with parchment, place the second dough on top, and refrigerate for at least 2 hours.
• Preheat your oven to 350°F (177°C). Line baking sheets with parchment. Cut shapes from the chilled dough and place them on baking sheets.
• Bake for 12–13 minutes until lightly browned. Allow to cool before transferring to a cooling rack.
• Melt chopped chocolate in a double boiler or microwave, dip the cooled cookies in chocolate, and sprinkle with raspberry powder if desired.
• Allow chocolate to set at room temperature or refrigerate for 20-30 minutes.