Mix butter, sugar, and vanilla until combined.

Add in eggs and beat until light and fluffy.

Mix in flour, baking powder and salt, alternating with the milk, until dough forms.

Divide dough in half. Wrap each half in plastic wrap and place in the fridge for at least an hour.

Roll out dough, cut out shapes and place on cookie tray.

Bake at 375 degrees for 6 minutes. (Or until crunch satisfaction level is achieved.)

Mix the powdered sugar, cocoa powder, and meringue powder in a medium bowl until combined.

Add half the water to the dry ingredients and mix. Add water little by little until the icing is the consistency of thick frosting for outlining.

Once you're done outlining your cookies add the rest of the water and mix until light and fluffy to be used for filling in the outlined cookies.

Place baked cookies on parchment paper for decorating.

Outline the cookies with the thick frosting.

Once the outlined frosting is hard, fill them in with the thinner frosting. 

Add raspberries while the frosting is still hardening. Note: If you just washed them, make sure they are completely dry. If they're damp when you put them on the cookie it will keep the frosting under them from hardening.

Place in the fridge until the frosting has hardened.