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!