Place frozen raspberries in a fine mesh colander with a bowl underneath and allow to thaw while prepping cookies.

Preheat oven to 350°F.

Press cookie dough into a 11x14-inch rectangular dish. Dough should be in a layer about an inch thick.

Bake 25-­30 minutes, or until dough is cooked through but still soft. If edges start to get too brown, fold foil strips and place over edges. Allow to cool.

Use a 1-inch heart-shaped cookie cutter to cut out cookies from the cooked dough. Set aside.

Once raspberries have thawed, use a fork to mash and strain the juice into the bowl below.

Add powdered sugar to separate bow. Add 3-4 tablespoons of raspberry juice and mix well. If needed, thin glaze with milk (1 tablespoon at a time) until the glaze reaches a consistency that cookies could be dunked in to.

Dunk cookies and place on a cooling rack to allow glaze to harden. Use black icing pen to add conversation heart sayings. To make into cookie pops, just add a wooden skewer to each.