Raspberry gems

Yield: 72 servings

Measure 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

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

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