Raspberry Cookies

A Freeze Dried Pantry Recipe

Contributed By: Live. Life. Simple.

This recipe will make about 22 cookies*

Directions:

1. Preheat oven to 350℉
2. Combine butter and granulated sugar in a large bowl and cream (about 2 minutes on md-high speed)
3. Add Raspberry Powder (Reserving 1 TBSP for later) and mix on low speed until combined.
4. Stir in egg until combined.
5. In a separate mixing bowl whisk together flour, salt, and baking soda. 
6. Turn mix on low-speed and gradually add the flour mixture to the raspberry mixture, mix until completely combined
7. Take the 1 TBSP of reserved Raspberry powder and whisk with ¼ C of granulated Sugar until well combined. 
8. Scoop dough by level 1 ½ TBSP and roll between your palms to make a smooth ball. Roll the dough in the raspberry/sugar mixture until completely coated and place on a parchment lined baking sheet, spacking 2” apart
9. Bake in center rack at 350℉ oven for 11 minutes. 
10. Allow cookies to cool on a baking sheet for several minutes before carefully transferring to a cooling rack to cool completely. 
11. Enjoy

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.