Half-and-Half White Chocolate Raspberry Cookies | Sarah Kieffer

Name: Half-and-Half White Chocolate Raspberry Cookies | Sarah Kieffer
Ingredients: 2 ½ cups plus 1 tablespoon [364 g] all-purpose flour; ¾ teaspoon baking soda; ¾ teaspoon salt; ¼ teaspoon cream of tartar; 1 cup [2 sticks or 227 g] unsalted butter (at room temperature); 1 ¾ cups [350 g] granulated sugar (plus ½ cup [100 g] for rolling); 1 large egg plus 1 large yolk; 1 tablespoon pure vanilla extract; 1 oz [30 g] good white chocolate (chopped into very small, fine shards *see note); 2 tablespoons [8 g] freeze-dried raspberries; 1 or 2 drops Pink food coloring (optional)

"These vibrant, fruity sugar cookies are made with white chocolate and freeze-dried raspberries. They have crisp edges and soft, chewy center!..."

INGREDIENTS

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2 ½ cups plus 1 tablespoon [364 g] all-purpose flour

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¾ teaspoon baking soda

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¾ teaspoon salt

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¼ teaspoon cream of tartar

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1 cup [2 sticks or 227 g] unsalted butter (at room temperature)

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1 ¾ cups [350 g] granulated sugar (plus ½ cup [100 g] for rolling)

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1 large egg plus 1 large yolk

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1 tablespoon pure vanilla extract

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1 oz [30 g] good white chocolate (chopped into very small, fine shards *see note)

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2 tablespoons [8 g] freeze-dried raspberries

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1 or 2 drops Pink food coloring (optional)

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