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      RASPBERRY GEMS



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      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.

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