Copycat Raspberry Rallies

Stages of cooking

1

2

3

4

5

6

7

8

1. Process dried raspberries in a food processor until fully broken up and no small crumbs remain, about 1 minute. Sift 1/2 cup of processed raspberries through a fine sieve to remove the seeds; transfer to a medium-sized mixing bowl and set aside. Reserve remaining dried raspberry crumbs for garnish.
   
2. Place butter in the bowl of a stand mixer fitted with a paddle attachment and beat butter on medium speed until smooth and creamy, about 1 minute. Add sugar and continue beating on medium speed until light and fluffy, scraping down the sides as needed, 2 to 3 minutes. Beat in egg and vanilla extract until just combined, about 30 seconds.
   
3. In the same bowl with the 1/2 cup raspberries, add flour, baking powder, and salt; whisk together until no clumps remain. With mixer on low, slowly add dry ingredients into creamed butter mixture until almost fully combined, about 2 minutes. Scrape down the sides of the mixing bowl and stir for an additional 30 seconds.
   
4. Divide dough into 2 portions and place each portion on a lightly floured large piece of parchment paper. Rolling out 1 portion of dough at a time, lightly flour top of the dough and shape into a 6-inch circle. Place a second sheet of parchment paper on top and roll out to 1/4 inch thickness. Refrigerate until chilled, about 1 hour.
   
5. Preheat the oven to 350 degrees F (175 degrees C) and line 2 large rimmed baking sheets with parchment paper.
   
6. Cut chilled dough with a 2-inch round cookie cutter. Place cookies on the prepared baking sheet leaving 1 inch between each cookie. Repeat with remaining dough portion, including any dough scraps, while first batch is baking.
   
7. Bake cookies in preheated oven just until edges become slightly golden brown and set, rotating halfway through baking time, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
   
8. Pour chocolate chips and coconut oil in a large microwave-safe bowl. Microwave chocolate on HIGH until fully melted and fluid, about 90 seconds, stirring every 30 seconds. Place a cookie in melted chocolate, and flip with a fork until both sides are fully coated. Remove cookie from bowl and gently scrape off any excess chocolate. Place coated cookies on a wire cooling rack over waxed paper, and sprinkle tops of cookies with remaining processed raspberries. Transfer cooling rack to refrigerator and allow chocolate to harden completely, 15 minutes. Remove from fridge and serve immediately, or store in an airtight container for up to a week. Editorial Note: Nutrition data for this recipe includes the full amount of chocolate used for dipping. The actual amount of chocolate consumed will vary.