4 c. flour
1 lb. butter
1 c. sour cream

Mix flour and butter by hand; add sour cream and make it into a ball. Make 90 balls. Place 30 balls in plastic bag and freeze at least 2 days or longer. (Longer time makes them more fluffy.) Take out of freeze and defrost. Roll in flour to 1/8 to 1/4 inch thickness and about 2 1/2 inch diameter. Place 1/2 teaspoon of Solo brand filling, such as apricot, pineapple in center and roll over twice towards yourself. Place on cookie sheet and bake 15-20 minutes at 400 degrees. Let cool. Place in a covered container, when ready to serve sprinkle with powdered sugar. Store cookies in refrigerator or cool place.