Directions

1. Preheat oven to 350° F.
2. In a large mixing bowl, cream butter and sugar. Add in sour cream and vanilla.
3. Gradually add in flour, salt, then cocoa powder.
4. Place in refrigerator and chill for at least 1 hour.
5. Roll out dough on lightly floured surface to 1/4” thick and use cookie cutter to make desired shape.
6. Bake for 11-15 minutes.
7. To make the frosting, first puree raspberries. You may need to add a splash of water to get it going. Put puree through a mesh strainer to separate the seeds.
8. Add butter and powdered sugar to bowl and start mixing. Slowly add in raspberry puree until it frosting forms. (You may not need all your puree)
9. Spread on cookies using a knife.