1 1/2 c. unsifted all-purpose flour
2 tbsp. granulated sugar
3/4 c. (1 1/2 sticks) butter
1/4 c. sour cream
1-2 egg whites
1/4 to 1/3 c. pearl sugar
Jam, flavor as desired

Combine flour and sugar. Cut in butter until mixture is crumbly. Add sour cream and stir with a fork until mixture holds together. Chill overnight. Roll into a 7x10 inch rectangle on floured surface. Then cut into 2 1/2 inch squares.

Place on ungreased cookie sheet. Makes a 1 1/4 inch cut from each corner toward center of cookie. Fold up every other point to make a pinwheel. Brush with egg white and sprinkle with pearl sugar. Place 1/4 teaspoon jam in center where points meet. Refrigerate for 15 minutes. Bake in 375 degree oven for 12-14 minutes until slightly puffy and golden brown. Makes about 2 dozen cookies.