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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
Step 2
Grind the freeze-dried raspberries to a fine powder using a food processor or spice grinder.
Step 3
Whisk together the raspberry powder, flour, sugar, and salt in a large bowl (or a stand mixer bowl, if you have one).
Step 4
Add the butter and blend using a hand mixer or stand mixer until a crumbly dough forms.
Step 5
Turn the dough onto a floured work surface. Using a floured rolling pin, roll out the dough until it is about 1/8" thick.
Step 6
Use a 2" round cookie cutter to cut out discs of the shortbread dough. Transfer the discs to the prepared baking sheet and bake for 10-12 minutes or until the cookies are barely golden around the edges. The bottoms should be light golden brown.
Step 7
Let the cookies cool for 5 minutes on the baking sheet. Then transfer them to a wire rack to cool completely.
Step 8
Melt the chocolate according to package directions, either in the microwave or using a double boiler. If using the microwave, be sure to use a microwave-safe bowl and to melt the chocolate in 15-30 second increments, not all at once.
Step 9
Stir the raspberry extract into the melted chocolate.
Step 10
Use a fork to dunk each cookie into the melted chocolate. Use a toothpick to remove any excess chocolate, and then transfer to a cutting board or baking sheet lined with parchment paper.
Step 11
Let the chocolate set, tranferring to a fridge to speed up the process if you wish. Once the chocolate is set, your cookies are ready to enjoy!
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