| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Cookies |
72 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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