Raspberry Sour Cream Pockets

1 cup butter, softened
8 ounces sour cream
2 tablespoons lemon zest
2 3/4 cups flour, divided
1 cup raspberry preserves
Confectioners' sugar

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 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.

Yields 3 dozen.