Raspberry gems
72 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All purpose flour |
| 1 | cup | Margarine or butter, softened |
| ½ | cup | Dairy sour cream |
| ⅓ | cup | Raspberry spreadable fruit |
| 3 | tablespoons | Sugar |
| ⅔ | cup | Semisweet chocolate pieces |
| 1 | tablespoon | Shortening |
| ¼ | cup | Finely chopped almonds |
Directions
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 ⅛ inch thickness. Using a 1-¾ to 2 inch round cookie cutter cut dough.
Spread about ¼ 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