Raspberry-Sugar Tea Cakes

Steps

1. 1

   Using a food processor or high-powered blender, process the freeze-dried raspberries into a fine powder. Sift the powder through a fine-mesh sieve into a small bowl, discarding the seeds. You should have about 1/4 cup raspberry powder.

2. 2

   In a medium bowl, whisk together the raspberry powder, flour, kosher salt, and baking soda until thoroughly combined.

3. 3

   Fit a stand mixer with the paddle attachment, or use an electric mixer and a large bowl. Beat the sugar and room-temperature butter on medium-high speed until pale and fluffy, about 4 minutes.

   Start 4-minute timer
4. 4

   Stop the mixer and add the room-temperature egg and vanilla extract. Beat on medium speed until well incorporated, about 1 minute.

   Start 1-minute timer
5. 5

   Scrape down the sides and bottom of the bowl with a spatula, then beat again briefly to combine everything evenly.

6. 6

   Reduce the mixer speed to low. Add the dry ingredients in three parts, allowing each portion to become fully incorporated before adding the next.

7. 7

   Cover the bowl and refrigerate the dough until firm, 1 to 2 hours. The dough may be chilled for up to 1 day.

   Start 2-hour timer
8. 8

   When ready to bake, position a rack in the middle of the oven and heat the oven to 325°F (160 °C). Line two large rimmed baking sheets with parchment paper.

9. 9

   Using a 1-tablespoon measuring spoon, scoop portions of dough; a rounded tablespoon works well. Roll each portion into a ball and place it on a prepared baking sheet.

10. 10

    Repeat with the remaining dough, spacing the dough balls about 1 1/2 inches apart. Use your thumb to gently press each ball so it is slightly flattened.

11. 11

    Bake one sheet of cookies for about 15 minutes, until the edges are golden brown.

    Start 15-minute timer
12. 12

    Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 to 10 minutes. Transfer them to a wire rack and let them cool completely before serving.

    Start 10-minute timer
13. 13

    Repeat the baking and cooling process with the remaining sheet of cookies.