Raspberry Gems
Yield
72 servingsPrep
20 minCook
3Ready
3Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
margarine
softeneor butter, softened |
|
| ½ | cup |
sour cream
|
|
| ⅓ | cup |
raspberry jam
|
*
|
| 3 | tablespoons |
sugar
|
|
| ⅔ | cup |
semi-sweet chocolate
semi-sweet pieces, null, null |
*
|
| 1 | tablespoon |
vegetable shortening
|
|
| ¼ | cup |
almonds
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
margarine
softeneor butter, softened |
|
| 118 | ml |
sour cream
|
|
| 79 | ml |
raspberry jam
|
*
|
| 45 | ml |
sugar
|
|
| 158 | ml |
semi-sweet chocolate
semi-sweet pieces, null, null |
*
|
| 15 | ml |
vegetable shortening
|
|
| 59 | ml |
almonds
finely chopped |
*
|
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.
