White Chocolate Raspberry Swirled Pistachio Cookies

1. In a blender or food processor, process the freeze-dried raspberries into a fine powder. Wipe the food processor clean, then process the pistachios until very finely chopped/ground.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. In a large bowl, beat together the butter, granulated sugar, and vanilla until combined. Beat in the egg. Add the flour, baking soda, and salt. Divide the dough in half, leaving one half of the dough in the mixing bowl. Set the other half of the dough aside.

4. To the dough in the mixing bowl, beat in 1/4 cup finely chopped/ground pistachios, and if using, the matcha powder, beating until combined. Roll the dough into tablespoon-size balls and set aside.

5. Return the remaining ball of dough to the mixing bowl. Beat in 1/4 cup raspberry powder and the raspberry jam, beating until combined. Roll the dough into rounded tablespoon-sized balls.

6. Push the two dough balls together, creating one ball (see photos) about two tablespoons in size. Place 2 inches apart on the prepared baking sheet. Bake for 9-10 minutes or until the cookies are just beginning to set on the edges. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

7. Dip/drizzle each cookie in melted white chocolate, then sprinkle with crushed dried raspberries. Let set or enjoy! Store in an airtight container for up to 5 days.