Step 1

Place 1/2 cup of fresh or frozen raspberries into a small saucepan over medium low heat, stirring occasionally. Cook raspberries, breaking them with a fork or spoon, until all raspberries have broken and the puree is cooked down to almost a jam/paste consistency, about 5-7 minutes. Set aside and let cool fully. You can place cooled puree covered into the fridge until ready to use for up to 4 days.

Step 2

Place 1/2 cup of pistachios into a small food processor and blend until pistachios start becoming a very thick clumpy paste. You may need to stop and scrape down the sides a few times. Set aside.

Step 3

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 4

In a stand mixer (or with hand held electric mixer), beat together butter, granulated sugar, and brown sugar on high for 3 minutes, until creamy and combined. Beat in the egg on medium speed. Then mix in vanilla.

Step 5

With the mixer on low, add the flour mixture and mix until just combined-- don't overmix.

Step 6

Divide the cookie dough into 2 equal portions. To one portion, add the cooled raspberry puree and fold in well. Add pistachio paste and matcha powder to the other portion and beat in until just combined. Cover both bowls of cookie dough with plastic wrap and let chill in fridge.

Step 7

Meanwhile, preheat oven to 350°F.

Step 8

Place about 1/2 cup granulated sugar into a small bowl. Set aside for rolling.

Step 9

Line 2 large baking sheets with parchment paper.

Step 10

Using a 2 tablespoon cookie scoop, scoop out both cookie doughs, setting them onto one of the lined baking sheets.

Step 11

To put together cookies, take one scoop of the raspberry dough and one of the pistachio-matcha doughs and squish them together, then rolling into a ball, then roll into sugar to coat. Place 4-6 assembled dough balls onto baking sheet, leaving a lot of space between each one (they spread a lot!). I can only fit 4 onto a half sheet! Place remaining dough into the fridge while cookies are baking.

Step 12

Bake for 8 minutes, then bang the cookies a bit on the baking rack, turn, and bake for an additional 6 minutes. Let cool for at least 5-10 minutes on baking sheet before moving/eating!

Step 13

Keep fully cooled cookies stored in an air tight container for up to 4 days!