1/2 lb. butter
1/2 lb. Ricotta cheese
2 c. flour
Strawberry preserves
Pineapple preserves

Cream butter. Add Ricotta cheese and blend well. Add flour gradually and form into a ball. If the mixture seems dry, add a little sour cream. Wrap in wax paper and refrigerate overnight. Divide ball of mixture in thirds, keeping extra in refrigerator until ready to use. Roll portion of pastry thin, cut into 2 inch squares. Place a teaspoon of preserves in center and fold corners over each other like a diaper. Bake in 375 degree oven for 20-25 minutes.