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

SUGAR GLAZE:

3 tbsp. sugar
1 tbsp. water

FILLING:

2 (3 oz.) pkg. cream cheese
1 c. sour cream
1 tbsp. sugar
1/4 tsp. pumpkin pie spice

Cut batter 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 out 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. Brush with glaze. (Three 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 on a dot of jam.

SUGAR GLAZE: Mix together.

FILLING: Beat until smooth.