Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c All purpose flour
1 c Margarine or butter,
-softened
1/2 c Dairy sour cream
1/3 c Raspberry spreadable fruit
3 tb Sugar
2/3 c Semisweet chocolate pieces
1 tb Shortening
1/4 c Finely chopped almonds
Stir together flour, margarine or butter, and sour cream in a large mixing
bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3
hours.
Roll each half of dough on a lightly floured surface to 1/8 inch thickness.
Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4
tsp. raspberry fruit on top of half of the cookies. Top with remaining
cookies.
Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies
on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes
or till done. Remove cookies and cool on a wire rack.
Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening
over low heat till melted, stirring constantly. Dip one side of each of
the cookies into melted chocolate. Place on waxed paper; sprinkle with
almonds. Cool until set. Makes about 72.
From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat
Stockett
