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, 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