Cookie Recipe These crunchy, chocolate covered

Raspberry Cookie Recipe

These crunchy, chocolate covered raspberry cookies are copycat Girl Scout Raspberry Rally cookies!

Ingredients
1 ⅓ cups all purpose 
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
¾ cup granulated sugar
1 large egg
1 teaspoon raspberry flavoring raspberry baking emultion recommended
4-5 drops pink food coloring gel
3 cups melting chocolate
sprinkles optional

Instructions
Cookies
In a medium bowl, combine flour, baking soda, and salt Set aside.
In a large bowl, melt the butter in the microwave. Stir in sugar until combined.

Stir in egg, raspberry extract, and food coloring gel.
Add the flour mixture, and mix until incorporated.
Turn dough out onto a piece of plastic wrap and wrap dough. Chill in the freezer for about 30 minutes, until firm enough to roll into a dough log.
Form a dough log 2 inches in diameter. Place the log on a sheet of parchment. Fold the parchment over the dough. Holding on to the bottom edge of the parchment, press a dough scraper firmly against the bottom edge of the dough log to compact the dough and remove any air bubbles. Roll up the dough log in the parchment paper, and chill in the freezer for about 1 hour or until firm.
When ready to bake, preheat oven to 350° F. Line 2 baking sheets with parchment paper.
Remove dough roll from the freezer. Unwrap and slice into ⅛” - ¼”slices. Place cookie slices 2-inches apart on prepared baking sheets.
Bake 8-10 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for a few minutes. Then cool completely on a wire rack.
Chocolate dipping and decorating
Use wax paper to line a baking sheet that fits in your refrigerator.