Instructions

• Process the freeze-dried raspberries in a blender or food processor until they form a fine powder. Transfer the powder to a bowl and divide it into two equal portions; set one portion aside for topping. Wipe the blender/processor clean.
• Process the pistachios in the blender/processor until very finely chopped/ground. Transfer the pistachios to a bowl and divide them into two equal portions; set one portion aside for topping.
• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, beat the room-temperature butter, granulated sugar, and vanilla extract until creamy and combined. Beat in the egg until incorporated.
• Add the all-purpose flour, baking soda, and kosher salt to the butter mixture and mix until just combined and a dough forms.
• Divide the dough into two equal halves. Keep one half in the mixing bowl and move the other half to a separate bowl or plate.
• To one half of the dough (bowl A), fold in one of the pistachio portions (the pistachios you reserved for dough). If using matcha, add the 1 teaspoon matcha powder to this pistachio dough and mix until evenly distributed.
• To the other half of the dough (bowl B), fold in one of the raspberry powder portions and the 2 tablespoons raspberry jam. Mix until evenly distributed and the dough is uniformly tinted/flavored.
• Using a tablespoon or small cookie scoop, portion the pistachio dough and the raspberry dough into rounded tablespoon-size balls. Place balls on a plate or tray as you work.
• Pair one pistachio ball with one raspberry ball. Press each pair together gently, seam-to-seam, to form a single cookie ball about two tablespoons in size. Place the combined balls 2 inches apart on the prepared baking sheet.
• Bake for 9–10 minutes, or until the cookie edges are just beginning to set. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes; then transfer the cookies to a wire rack to cool completely (they will continue to cook slightly while resting on the sheet).
• Melt the 8 ounces white chocolate (use a microwave in 20–30 second bursts, stirring between bursts, or melt over a double boiler). Allow the melted chocolate to cool slightly until it is easy to dip or drizzle.
• Dip or drizzle each cooled cookie with the melted white chocolate, then immediately sprinkle with the reserved portion of raspberry powder and the reserved portion of chopped pistachios.
• Let the chocolate set fully before storing. Store cookies in an airtight container for up to 5 days.