½ cup butter, softened 1 cup granulated sugar 1 tsp. pure vanilla extract 1 large egg, room temperature ¼ tsp. salt 1 tsp. lemon extract 2-3 Tbsps. lemon juice ¼ tsp. baking powder ¼ tsp. baking soda 1 ½ cups all-purpose flour 1½ cup frozen raspberries Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside. In bowl of stand mixer, cream together butter and sugar on medium until light and fluffy, approximately 3 minutes. Reduce to low speed and add vanilla extract, egg, salt, lemon extract and lemon juice. Mix well, scraping down sides of bowl when needed. In separate mixing bowl, sift together baking powder, baking soda and flour. With mixer on low, slowly add dry ingredients to wet ingredients until just combined. Use rubber spatula or wooden spoon and mix in frozen raspberries, but do not overmix. Using cookie scoop, drop dough onto prepared cookie sheet, about 1 heaping tablespoon per cookie. The dough is sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use scoop if you have one. Bake for 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges. Allow cookies to cool on baking sheet for 10 minutes before moving them to cooling rack to cool completely.