Categories: Cookies 
      Yield: 72 servings 
  
  1 1/2 c  All purpose flour                   3 tb Sugar 
      1 c  Margarine or butter,              2/3 c  Semisweet chocolate pieces 
           -softened                           1 tb Shortening 
    1/2 c  Dairy sour cream                  1/4 c  Finely chopped almonds 
    1/3 c  Raspberry spreadable fruit      
  
  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