Make raspberry powder by processing freeze dried raspberries in a food processor until fine. Strain through a sieve to remove seeds and set powder aside.

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

In a mixing bowl, beat butter and sugar together until light and creamy, about 2-3 minutes.

Add egg, vanilla and almond extracts, and 5 teaspoons of raspberry powder. Beat until well combined.

Add flour mixture and beat on low until combined.

Spread overlapping plastic wrap on work surface and flatten dough into a disk. Cover with more plastic wrap and roll to desired thickness (about 1/4 inch for softer cookies or 1/8 inch for crispier).

Refrigerate dough for 30-60 minutes or until firm.

Preheat oven to 350 degrees F.

Remove top layer of plastic wrap and use flour-dipped cookie cutters to cut shapes. Place cookies a couple of inches apart on an ungreased cookie sheet. Sprinkle with sparkling sugar if desired.

Bake for 8-12 minutes until lightly browned on edges. Allow to cool for 5 minutes on baking sheet, then transfer to a rack to cool completely.

Decorate as desired with melted chocolate, frosting, or other toppings.