Yield: 72 servings
|1½ cup||All purpose flour|
|1 cup||Margarine or butter, softened|
|½ cup||Dairy sour cream|
|⅓ cup||Raspberry spreadable fruit|
|⅔ cup||Semisweet chocolate pieces|
|¼ cup||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 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