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["1. Stir together flour, butter, and sour cream in a large mixing bowl, until thoroughly blended.", "", "2. Divide the dough in half and place each part in plastic wrap. Press flat to 1/2"" thickness with hands or rolling pin. Freeze flat for 40 minutes.", "", "Preheat oven to 350 Fu00b0", "", "3. Roll one half of the dough at a time on a lightly floured surface to 1/16"" thickness. This will appear very thin. Flour the board and rolling pin only as needed.", "", "***If thicker than this, the biscuit will under bake and will be like dough in the center with the filling. Longer baking will not correct it.", "", "***Rolling out one half at a time allows the dough to stay stiff until ready to use, as it is very sticky and difficult to handle when warm.", "", "", "4. Using a 1""- 1 1/4 "" round cookie cutter, cut dough. I use a shot glass.", "", "5. Place cut cookies directly onto a baking sheet lined with baking paper.", "", "6. Spread about 1/4 tsp. raspberry fruit on top of half of the cookies.", "", "***I cook down the jam on medium-high heat in a sauce pan, bubbling, about 4-6 minutes as needed, until it is thick and sticky. Jam that is runny or saucy will ooze out of the cookies when baking, making them come apart and messy and not nice looking.", "", "It also tastes better with a more concentrated berry flavor in the middle.", "", "7. Top with remaining cookies from second half of dough.", "", "8. Stir together sugar and 1 Tbsp. water. Brush over cookies.", "", "", "9. Bake in a 350u00b0F oven for 15 to 20 minutes or until done. Cookies will remain white and appear soft, but will be crispy when cooled.", "", "Remove cookies and cool on a wire rack.", "", "In a small heavy saucepan melt chocolate pieces over low heat till melted, stirring constantly.", "", "Dip one side of each of the cookies into melted chocolate, scraping off any excess dripping chocolate.", "", "Place on baking paper and sprinkle with almonds.", "", "Refrigerate on flat surface until set.", "", "Makes about 40 total biscuits."]
