Preheat oven to 300 degrees Fahrenheit.
Cream softened butter and powdered sugar. Add extracts and the egg; blend well. Mix in poppy seeds and salt. Add flour 1/2 cup at a time, beating proficiently. If the raspberries are frozen, defrost and them and drain as much water as possible off of them. Using a wooden spoon, STIR in the raspberries. You don't want them whole, but you do want some small chunks.
Place on ungreased cookie sheet by the teaspoon-full, an inch or more apart. For cruncher cookies, smash them down with your fingers. Bake for 25-30 minutes. Cookies will have a dark mauve color to them.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 48 (91%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 19.4mg||6 %|
|Sodium 38.4mg||1 %|
|Potassium 9.6mg||0 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 0.3g||0 %|
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Calories per serving: 53
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