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Preheat the oven to 350 degrees fahrenheit and prepare a baking sheet with parchment paper.
In a mixing bowl blend together the butter and salt.
Add the sugar and mix together again until combined.
Add the egg and raspberry extract along with a drop of red food dye. Mix the wet ingredients.
Measure the flour into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all.
Take your circle cookie cutter and cut out as many circles as you can.
Place the cut out dough on the prepared baking sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.
Bake in the oven for 15-20 minutes.
While that is baking, heat the chocolate in a mixing bowl in the microwave at 30 second intervals until completely melted.
Once the cookies are done, let them cool for 10 minutes.
Dip each cookie into the melted chocolate and flip to fully coat with a fork. Drain the excess chocolate and place back on the parchment paper.
Let them harden in the refrigerator for 5 minutes and enjoy!