This recipe was first printed in 1980, when it was named one of the five best cookie recipes for the holiday season.
1 cup butter
1½ cups sifted flour
½ cup sour cream
3 tbsp. sugar
1 tbsp. water
Assorted jams and jellies
Cut butter into flour with pastry blender until completely mixed. With a fork, stir in sour cream until thoroughly blended. Divide dough into two equal parts. Wrap each and refrigerate 8 hours or overnight.
Roll each piece of pastry to 1/16-inch thickness on a well-floured cloth. Cut into 2-inch rounds. Refrigerate scraps before re-rolling.
Cut a small hole in the center of half the rounds (the top of an old-fashioned salt shaker works well). Place rounds without holes on ungreased baking sheets. Combine sugar and water and stir well. Dip out some of the sugar water with a fingertip, and moisten the edges of each pastry round.
Top plain rounds with cut-out rounds. Moisten top with sugar water. Fill hole in center with about ½ teaspoon of jam.
Bake at 350 degrees for 20 to 25 minutes.
Makes about 40 cookies.