1 c. butter, softened
1 c. sugar
3 egg yolks
3/4 c. sour cream
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/8 tsp. salt
1/4 c. grape jelly (or other flavors)
1/2 c. chunky peanut butter

In large bowl, cream butter and sugar until light. Add yolks one at a time, beating well after each. Stir in sour cream and vanilla; mix well.

In another bowl, stir together flour, baking soda and salt. Gradually beat flour mixture into butter mixture until soft dough forms. Divide dough in half. Drop tablespoonfuls of dough 3" apart on greased cookie sheets. With lightly floured hands, flatten each to 2" diameter round. Top with 1/2 teaspoon jelly and 1 teaspoon peanut butter. Place wooden stirrer or lollipop stick on peanut butter to form lollipop. Top with another tablespoon dough already flattened 2" in diameter. Press edges of dough together so filling is covered completely. Bake in preheated oven at 375 degrees for 15 minutes or until edges are browned. Remove and cool on wire rack. Makes 20 pops.