Preheat your oven to 350 degrees. Line two baking sheets with parchemnt paper.
Cream your butter and sugar using a stand mixer or hand mixer on med-high speed until fluffy about 5 minutes.
Add the raspberry powder, flour, salt and gel food coloring if using. Blend until just combine mixing on low-medium speed until a dough forms.
Place your cookie dough between two sheets of parchmen paper. Roll to ⅜" thick and then place in the refrigerator to chill for about 20-30 minutes.
Cut out 2" round cookies. Place them 1" apart on the baking sheet and bake for about 10-12 minutes until the edges are very lightly golden. That's when you'll know they are done. Allow to cool for 10 minutes before removing.
Melt your chocolate wafers according to the direcitons.
Using tongs or two forks, dip each cookie into the melted chocolate. Let hte excess drip off. Add to a grated baking rack with parchment under to catch drips. Let the chocolate harden before eating or place in the fridge until set.
The recipe makes 36 2" cookies.
