1) Preheat oven to 350°F
2) Cream the butter and raspberries together until the raspberries are completely blended in.
3) Beat in the sugar and flour until you have a dough that stays together but isn’t too sticky to roll into balls.
4)Spray a large cookie pan with non-stick spray. Roll the cookies into balls and press down with your thumb. Sprinkle them lightly with raw sugar. Cook for 18-20 minutes and cool on a wire rack. Makes 25-30 thumbprint cookies.