1/2 lb. butter
2 c. flour
1 c. sour cream
Pineapple preserves
Apricot preserves
Powdered sugar

Blend flour and butter as for pie crust and add sour cream. Chill 2 hours. Divide dough into 3 parts, roll out in circle, then cut in shape of triangle. Line with desired fruit, roll starting from wide end. Bake on ungreased cookie sheet in 375 degree oven for 10 to 20 minutes. When cool, sprinkle with powdered sugar.