A simple cookie with a delicious raspberry flavor.
In a small mixing bowl, combine softened butter, sugar, flour, and raspberry extract. Mix well to combine and distribute raspberry extract.
Dust counter top with a little flour and roll the short bread cookie dough out. Cut out with cookie cutters.
Bake in a 350° oven for about 10 minutes.
Remove from the oven and cool.
Melt white chocolate in a microwave safe bowl with the oil. Microwave slowly, stirring every 10-15 seconds. Add a food coloring, if desired. DIp or frost cookies in the melted chocolate.
Decorate and enjoy!