1 c. lightly salted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
1 tbsp. sour cream
Few grains of salt
2 c. all-purpose flour
1/4 to 1/3 c. red raspberry jam

In a medium-sized bowl beat butter, cream cheese, sour cream and salt. When smooth and creamy, add flour, one third at a time, mixing well after each addition. Cover dough and refrigerate 3 hours. Heat oven to 375 degrees. On a floured surface or between two pieces of wax paper roll dough 1/8 inch thick. With a 2 inch round cookie cutter cut dough into circles.

Spread the center of each with about 1/4 teaspoon jam. (Don't use too much jam or it will run out of cookie during baking and turn.) Fold each round in half and press edges lightly to seal. Place 1 inch apart on lightly greased baking sheets and bake 20 minutes, until lightly browned. Transfer to wire racks to cool. Best served fresh.