Preheat oven to 350 degrees. Cream together the butter, sugars, egg, and lemon extract. Add in the lemon zest and honey, followed by the dry ingredients. Mix till combined.
Add dough to individual skillets. Bake for 7-10 minutes.
Make the Raspberry sauce, and drizzle on the warm cookie. Top with ice cream and enjoy!
Combine the Raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer about 5 minutes, stirring constantely, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in the blender or with a handheld immersion blender and strain it through a fine strainer. Stays good in the fridge for up to 2 weeks.