Emma’S Wedding Cookies

• 1 cup Unsalted Butter
• 3/4 cups Packed Brown Sugar
• 1 cup White Sugar
• 1 teaspoon Vanilla Extract
• 1-1/2 teaspoon Raspberry Extract
• 2 whole Eggs
• 1-1/4 cup Unsweetened Cocoa Powder
• 1-3/4 cup Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 2 cups Turbinado Sugar (or Regular Granulated Sugar)

1. 1. Heat oven to 350 degrees F.
2. 2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the vanilla and raspberry extracts and then the eggs one at a time, beating well with each addition. Combine the cocoa, flour, baking soda, baking powder and salt and gradually stir into the creamed mixture.
3. 3. Shape dough into 1 1/2 Tablespoon-sized balls and roll in turbadino (or granulated) sugar. Place on a baking sheet and flatten cookies slightly with the bottom of a drinking glass.
4. 4. Bake 8-10 minutes or until the cookies are puffy and the tops are cracked, but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
5. Yield: 2 1/2 dozen

butter, brown sugar, white sugar, vanilla, raspberry, eggs, cocoa, flour, baking soda, baking powder, salt, turbinado sugar

Taken from tastykitchen.com/recipes/desserts/emmae28099s-wedding-cookies/ (may not work)