Store bought cookie dough Raspberry Jelly Slivered Almonds Chocolate Chips - Semi Sweet Plain Gelatin Packets for baking not eating 2tblsp Sugar Spray with cooking spray a mini cupcake pan and put about 3/4 tblsp to 1 tblsp dough in each cup and bake according to time on package. When they are right out of the oven take a wooden spoon, dip it into the sugar and press down the center of the cookies to form a cup. Let cookies cool 30mins on cooling rack. Chop up the slivered almonds to desired size. Mix left over sugar into almonds. In microwave melt chocolate chips on 30 seconds blasts stirring between each time until you have a thick melt. The chocolate should not be hot to the touch when melted. When cooled dip just the tops of your cups into the chocolate and then the almonds. Let sit for 1 hour to harden. Filling: In a little pot put all your jar of raspberry jelly and 1 gelatin packet. Heat till mix just coats a spoon. Take off the heat and pour jelly mix into each cup until filling is level with the edges. The filling will soke a little into the cookies making them nice and moist. It's ok if they leak through a bit.