Ingredients

The following ingredients have 11 Servings
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (room temperature)
  • 1/2 cup packed brown sugar
  • 3 - 4 tablespoons powdered freeze dried raspberries
  • 2 teaspoons vanilla extract
  • 1 large egg (room temperature)
  • chocolate candy hearts

Instruction

  • Preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat.
  • In a medium bowl, mix together the flour and salt. Set aside.
  • In a mixer, beat the butter, sugar, and raspberry powder (I took freeze dried raspberries and crushed them to a powder). Keep beating the butter mixture until it is light and fluffy.
  • Beat in the vanilla and egg until well combined - about another two minutes.
  • Add the flour and beat just until just combined.
  • Cover the cookie dough and chill in the refrigerator for about an hour.
  • Take tablespoon of the cookie dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat with the remaining dough.
  • Bake for 10 - 12 minutes, or until the bottom is a light golden brown.
  • Allow to cool on a wire rack until it is no longer hot, but still warm. Press down a chocolate heart.
  • Allow to cool completely. Store in an airtight container for up to a week.