Raspberry White Chocolate IceBox Cookies

Prep time: 15 minutes

Cook time: 12 minutes

Yields: 35 cookies

Author: Ireland Lindsay

Ingredients:

• 3/4 cup unsalted butter, room temperature

• 1/2 cup light brown sugar

• 1/4 cup granulated sugar

• 2 egg yolks

• 1 teaspoon vanilla extract

• 1 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt  

• 1 cup of freeze-dried raspberries

• 1 cup of white chocolate, coarsely chopped

FOR THE COOKIES:

INTO the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix on medium-high speed for 1-2 minutes, until thoroughly incorporated and lighted in color slightly making sure to scrape down the bowl as needed.

ADD in yolks and vanilla and mix. Once homogeneous, add the dry ingredients (flour, baking powder, salt) and mix until just combined. The mixture will look crumbly and have some flour along the edge of the bowl. Scrape down the sides and add in freeze-dried raspberries and white chocolate and pulse until fully mixed.

POUR out onto a large portion of cling film or parchment, and form into a log about 3-inches in diameter. Wrap and freeze for at least an hour. Once ready to bake…

PREHEAT oven to 350°F and prepare a standard baking sheet with parchment paper. Using a sharp non-serrated knife slice 1/4-inch thin cookies and place on a baking sheet 1/2-inch apart from each other, they won’t spread much so they can be closer than average.

BAKE for 10-12 minutes or until just golden around the edge and the top appears to have a satin finish. Top with flakey salt and enjoy!

FOR STORAGE:

THESE cookies are designed to be stored in the freezer (for up to 3 months) then sliced and baked for cookies anytime. Feel free to bake all 35 at once or just 1 when you’re in the mood for a sweet and fruity treat!

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Recipe by @IreBakes