1 c. butter
1 1/2 c. all purpose flour
1/2 c. dairy sour cream

Cut butter into flour with pastry blender until completely mixed. With a fork stir in sour cream until thoroughly blended. Divide dough into 2 parts; wrap each and refrigerate 8 hours or overnight. Heat oven to 350 degrees.

On well floured cloth-covered board roll 1 part pastry to 1/16 inch; cut into 2 1/2 inch rounds with plain or scalloped cutter. In 2/3 of the rounds cut into 1 inch circles. Place plain rounds on ungreased baking sheet.

Brush with sugar glaze; top each with a round with center removed; brush with glaze and top with another round with center removed and brush with glaze (3 layers - 1 plain, 2 with centers removed). Refrigerate scraps of dough before re-rolling. Roll second part of pastry in same manner. Bake about 25 minutes or until lightly browned. Cool. Spoon filling into shells; top each with fresh fruit dipped in sugar or dot of jam.

SUGAR GLAZE:

Mix 3 tablespoons sugar and 1 tablespoon water.

FILLING:

Beat 2 (3 ounce) packages cream cheese, softened, 1 cup sour cream, 1 tablespoon sugar and 1/4 teaspoon pumpkin pie spice until smooth.