Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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