Raspberry-Cinnamon Slice-and-Bake Butter Cookies

Ingredients

• 1.75 cups all-purpose flour
• 0.75 tsp ground cinnamon
• 0.5 tsp table salt
• 0.5 tsp baking powder
• 16 tbsp unsalted butter (melted and cooled)
• 0.75 cup sugar
• 1 egg yolk (large)
• 2 tsp vanilla extract
• 1 cup freeze-dried raspberries

Steps

1. 1

   Whisk flour, cinnamon, salt, and baking powder together in a bowl.

2. 2

   In a second bowl, whisk melted butter, sugar, egg yolk, and vanilla until very smooth.

3. 3

   Add the flour mixture to the butter mixture and stir with a rubber spatula or wooden spoon until well combined; the dough will be loose.

4. 4

   Let the dough rest until firm, about 5 minutes.

5. 5

   Divide the dough in half and roll each half into a log that is 1¼ inches in diameter and about 10 inches long.

6. 6

   Wrap the logs tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.

7. 7

   Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.

8. 8

   Let the chilled dough sit on the counter to soften slightly, about 15 minutes.

9. 9

   Line 2 rimmed baking sheets with parchment paper.

10. 10

    Place the freeze-dried raspberries in a zipper-lock bag, press out as much air as possible, and seal.

11. 11

    Finely crush the berries with a rolling pin or skillet, then transfer the powder to a fine-mesh strainer and set aside.

12. 12

    Slice the logs into ¼-inch-thick rounds and space them 1 inch apart on the prepared baking sheets.

13. 13

    Let the sliced rounds rest at room temperature for 10 minutes.

14. 14

    Bake the cookies, one sheet at a time, until the edges are just golden, 10 to 12 minutes, rotating the sheet halfway through the baking time.

15. 15

    Let the cookies cool on the sheet for 2 minutes.

16. 16

    Gently invert a wire rack on top of the cookies, being careful not to press down on them.

17. 17

    Dust the cookies with the raspberry powder through the strainer until they are evenly coated, then carefully remove the rack to reveal the pattern.

18. 18

    Let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

Notes

You can substitute cardamom for the cinnamon and other freeze-dried berries for the raspberries. Avoid sweet freeze-dried fruit like banana or mango. It is critical to dust the cookies while they are still very warm so the powder adheres. Dough logs can be frozen for up to two months; thaw in the refrigerator for 6 hours before slicing. Cookies can be stored at room temperature for up to 10 days.

Nutrition per serving

• dessert
• cookie
• baked
• vegetarian
• holiday
• fruit
• butter cookie