Raspberry Gems

Directions

Stir together flour, margarine or butter, and sour cream in a large mixing bowl, until thoroughly combined.

Divide dough in half. Cover; chill for 3 hours.

Roll each half of dough on a lightly floured surface to ⅛ inch thickness.

Using a 1¾ to 2 inch round cookie cutter cut dough.

Spread about ¼ tsp.

raspberry fruit on top of half of the cookies. Top with remaining cookies.

Stir together sugar and 1 tablespoon water. Brush over cookies.

Place cookies on a lightly greased baking sheet.

Bake in a 350℉ (180℃) oven for 15 to 20 minutes or until done.

Remove cookies and cool on a wire rack.

Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat until 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.