3 c. flour
3 sticks butter
1/2 c. sour cream

Cut butter into flour with pastry cutter (or 2 knives) until mixture forms pea-sized pieces. Add sour cream with spoon, but may need to use hands to blend thoroughly. Divide dough in half and flatten with hands into approximately 3/4-inch-thick pieces. Wrap in foil or Saran Wrap and refrigerate at least overnight or up to 2 weeks.

Roll dough on floured board to approximately 1/8-inch thickness and cut with round cookie cutter. Place on ungreased cookie sheet; make slight indent with thumb in middle of each circle and add teaspoonful of your favorite pastry filling (prune, nut, apricot, raspberry, etc.) Bake approximately 15 minutes at 350 degrees. Sprinkle with powdered sugar when cool. Yield: 5-6 dozen.

Cookies can be frozen before baking by placing Saran Wrap on cookie sheet before adding cookies and filling. Place cookie sheet in freezer until cookies are frozen. Then set frozen cookies in sealed container. You can bake as many as you want, whenever you want.