This recipe was first printed in 1980, when it was named one of the five best cookie recipes for the holiday season.

JAM POPPITS

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.