Raspberry-Cinnamon Slice-and-Bake Butter Cookies

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.

   Start 5-minute timer
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.

   Start 1-hour timer
7. 7

   Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit (180 °C).

8. 8

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

   Start 15-minute timer
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.

    Start 10-minute timer
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.

    Start 12-minute timer
15. 15

    Let the cookies cool on the sheet for 2 minutes.

    Start 2-minute timer
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.

    Start 10-minute timer