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, until thoroughly combined.
Divide dough in half.
Cover and 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.