Recipe - Raspberry Gems

1 One half cup All purpose flour
1 cup Margarine or butter,
softened
One half cup Dairy sour cream
1/3 cup Raspberry spreadable fruit
3 tablespoon Sugar
2/3 cup Semisweet chocolate pieces
1 tablespoon Shortening
One fourth 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 1/8 inch thickness.
Using a 1Three fourths 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini