1 pound butter
4 cups flour
1/2 pint sour cream
pinch of salt
4 cans solo filling (cherry, poppy seed, and blueberry or any flavor you want)

Mix butter, flour, sour cream and salt to make dough. Wrap in foil. Place in refrigerator for 1 hour. Roll out dough a little at a time and cut into small squares. Fill center with solo filling, fold over and pinch dough in center. Place on slightly greased cookie sheet.

Bake at 375°F until browned.