A chocolate dipped cookie filled with raspberry jelly and sprinkled with roasted almonds. These delicate cookies may seem time consuming and require lots of patience to make, but they are well worth the effort. This cookie makes a great addition to any cookie platter.
2 level cups All-Purpose Gluten Free Flour Blend*
1 cup butter, softened
1/2 cup Dairy sour cream
1/3 cup Raspberry Jelly
6 tbsp Sugar
2 tbsp water
2/3 cup Semisweet chocolate pieces
1 tbsp Shortening
1/4 cup Finely chopped roasted almonds
Preheat oven to 350 degrees F.
Mix together the gluten free flour blend, butter, and sour cream in a large mixing bowl, until thoroughly combined.
Divide the dough in half, wrap each piece in plastic wrap and chill for 3 hours.
Roll out each half of the dough between 2 large pieces of parchment paper, lightly dust the dough with flour on both sides, and roll to 1/8 inch thickness.
Using a 1 1/2 to 2 inch round cookie cutter cut the dough. Place about 1/4 tsp raspberry jelly on top of half of the cookies. Place the other cookie on the top of the cookie with the raspberry jelly and seal each cookie. Place on an ungreased cookie sheet.
Stir together the 6 tbsp sugar and 2 tbsp water. Brush each cookie with a pastry brush dipped into the sugar water mixture.
Bake for 15 to 20 minutes or till lightly brown around the edges. Remove the cookies and cool on a wire rack.
When all the cookies have been cooled, take a small glass bowl and melt the chocolate chips and shortening in the microwave at 50% power for 2 minutes, stir and microwave for another minute or so, until the chocolate chips are all melted.
Dip one side of each of the cookies into the melted chocolate and sprinkle with the roasted almonds. Place on waxed paper and cool until set. Makes about 48.
These freeze well.
*When measuring the flour for these cookies, please be precise (I use the back of a butter knife on my measuring cups, to make sure they are level).