Cookie Recipes
Raspberry Sour Cream Pockets
Yield: 3 dozen
Ingredients
- 1 cup butter, softened
- 8 ounces sour cream
- 2 tablespoons lemon zest
- 2 3/4 cups all-purpose flour, divided
- 1 cup raspberry preserves
- Confectioners' sugar
Instructions
- Heat oven to 400 degrees F.
- In large bowl combine butter, sour cream, lemon zest and 1 cup flour. Beat until well mixed. By hand, stir in remaining flour until well mixed.
- Roll out dough, 1/2 at a time, on a well floured surface to 1/8 inch thickness. With a sharp knife cut into 3 x 3 inch squares. Place squares on cookie sheets. Place 1 teaspoon raspberry preserves in center of each square. Bring together 4 corners of each square and pinch together.
- Bake for 11 to 14 minutes or until lightly browned.
- Cool completely; sprinkle with confectioners' sugar.