Ingredients
113 g unsalted butter (room temp)
60 g powdered sugar
1 g fine sea salt
½ tsp vanilla extract
120 g all purpose flour
30 g cornstarch
10 g crushed freeze dried raspberry
Tools
Kai DN0601 Cookie Cutter
Directions
Step 1
In a bowl, mix the room temp butter with cornstarch, powdered sugar, salt, and vanilla. Mix just until everything’s combined—don’t overdo it or you’ll add too much air.
113 g unsalted butter (room temp)
30 g cornstarch
60 g powdered sugar
1 g fine sea salt
1 tsp vanilla extract
Step 2
Add in the crushed freeze-dried raspberries and flour. Mix again until it just comes together into a dough.
10 g crushed freeze dried raspberry
120 g all purpose flour
Step 3
Shape the dough into a flat disc, wrap it in plastic wrap, and put it in the fridge for 10–20 minutes so the dough can firm up a bit.
Step 4
Take the dough out and roll it out on parchment paper (use a little flour where needed to prevent sticking) until it’s about 6 mm or 1/4 inch thick.
all purpose flour
Step 5
Lightly flour your cookie molds and cut out as many cookies as you can.
all purpose flour
Step 6
Gather the leftover dough, roll it out again, and keep cutting. If the dough gets too soft, stick it back in the fridge for 10 minutes.
Step 7
Place the cookies on a parchment-lined tray, cover with plastic wrap, and freeze for at least 1 hour—this helps them hold their shape when baking.
Step 8
Preheat your oven to 325°F.
Step 9
Bake the cookies for 14–15 minutes.
Step 10
Let them cool for about 30 minutes before eating.
