Pre-heat the oven to 375 F.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each egg is added. Add vanilla and mix well.

Sift together the flour, baking powder, baking soda, and salt. Reserve 1 tablespoon of the flour mixture in a small bowl and set aside.

Add the flour mixture alternately with the sour cream, adding one-third of each mixture at a time. Begin with the flour and end with the sour cream.

Chop one cup of frozen raspberries roughly with a sharp knife and add them to the reserved tablespoon of the flour mixture in the small bowl. Toss to coat the berries. Stir them, along with the mini chocolate chips, into the cookie dough.

If you want to make drop cookies, drop rounded tablespoons of dough at least 1 inch apart on a lightly greased baking sheet.

If you are rolling the cookies and cutting them out, drop the dough onto a generously floured surface and turn it several times to cover it with flour. Roll the dough out fairly thick–approximately 1/3-inch. Cut with a small (about 2 1/2-inch) round cookie or biscuit cutter, and place at least 1 inch apart on a lightly greased baking sheet.

Bake the cookies for 12 minutes, or until the bottom of the cookies are lightly browned.

Place the remaining cup of raspberries and 1 tablespoon of water in a small pot and heat at medium-low heat, stirring often, until it begins to simmer. Turn off heat and allow the berries to cool slightly.

Put them in a small strainer over a bowl and press with a spoon to remove as much of the juice as possible. Discard mashed berries. (or save them to use in a smoothie! Add water to berry juice if necessary to make 4 tablespoons of juice.

Add powdered sugar to the berry juice and beat well. Adjust the glaze as needed by adding more powdered sugar or liquid (water or milk) until a thin glaze is achieved.

Dip the top of each cookie in the glaze or drizzle it over the top of the cookies and let the cookies dry until the glaze is set.