2 c. butter
4 c. flour
1 c. dairy sour cream
1 1/2 c. apricot, prune or other preserves

In large bowl, blend butter and flour with hands until thoroughly mixed. Add sour cream and mix well. If dough is too sticky, add a little more flour. Using hands, roll dough into balls, using 1 tablespoon of batter for each. Refrigerate overnight.

Preheat oven to 350°F. On floured board, roll out each ball into 3-inch circle. Place 1 teaspoon (or less) of preserves on each circle. Roll up to enclose preserves. Place on ungreased cookie sheets.

Bake 20 to 25 minutes or until lightly browned.

Makes about 3 dozen cookies.