1 1/2 cup all purpose flour
1 cup margarine or butter, softened
1/2 cup dairy sour cream
1/3 cup raspberry spreadable fruit
3 tablespoon sugar
2/3 cup semisweet chocolate pieces
1 tablespoon shortening
1/4 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 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.
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