6ounces All purpose flour1 1/4 cups, plus a tablespoon
2Tbsfreeze dried raspberrieschopped, or crushed in chunks
2ounceswhite chocolate
Instructions
Preheat oven to 350°F.
Cream butter and sugar together until pale and fluffy, 2 - 3 minutes. Add in extract and salt and beat in to mix together.
Add in flour and use a spatula or wooden spoon to begin incorporating. Add in raspberries when dough is mostly, but not completely together.
Continue to mix until dough is completely mixed. Use hands if necessary to bring dough together without over-mixing.
Roll dough on lightly floured surface (or silicone mat) to a 1/4" thick rectangle.
Use knife to cut dough into squares and move to a baking sheet. Bake for 8-10 minutes. Remove from oven and let cool 2 minutes then move to cooling rack.
While cooling melt white chocolate in microwave in 15 second bursts at half power, mixing between every burst until completely smooth.
Place chocolate into a mixing bag fitted with a small piping tip. When cookies are cool to the touch, drizzle over the cookies. (Can also use a spoon to drizzle but it won't be as uniform.)
Let chocolate set before storing. Store in airtight container for up to 5 days.