Raspberry Rose Moons

Those cookies are so, so good and I love their bright natural color. They’d also be amazing cut into heart shapes for Valentine’s Day.

Ingredients:

• I cup unsalted butter
• 1 cup powdered sugar
• 2 tsp vanilla
• 1 large egg
• 1 egg yolk
• 200 g almond flour
• 140 g sorghum flour
• 60 g tapioca starch
• 34 g powdered freeze dried raspberries*
• ½ tsp xanthan gum
• ½ tsp baking powder
• ½ tsp gray salt

• 5 oz dark chocolate couverture 
• Rose petals

Method:

Beat the butter, sugar and vanilla on medium in the bowl of a stand mixer with a paddle attachment until creamy and lighter, about two minutes. Add the egg yolks and beat again until smooth, scraping the sides as needed. 

Whisk together the dry ingredients in a bowl. (Including the raspberry powder.) Slowly add the dry ingredients to the mixer and beat until well combined and a dough comes together. It will be somewhat soft and sticky.

Scrape the dough onto two pieces of parchment or wax paper and pat it into two flat circles. Refrigerate for at least two hours or overnight. 

Preheat the oven to 350° F. Line two baking sheets with parchment.

Take out one of the chilled pieces of dough and roll it between two sheets of parchment paper to about ¼” thick. Cut out cookies with a moon cutter and place on a prepared cookie sheet. Put the dough into the freezer for a minute if it starts to get too soft. You can re-roll and re-refrigerate the scraps until you have used all of the dough. 

Bake for 15 minutes or until the edges begin to brown. Let them cool on the sheet until they firm up enough to move- around 5 minutes. 

Cool thoroughly on a wire rack.  

Melt the chocolate in a glass bowl in the microwave. Dip the edges of the moons into the chocolate and place on parchment. Sprinkle with rose petals and allow to set.

* Powder a bag of freeze dried raspberries in a coffee or spice grinder.