Sour Cream Pockets

By Rachelle

Ingredients

• 3 C. Flour
• 1 1/2 C. Butter
• 1/2 C. Sour Cream
• 1-12 OZ container
• of filling

Preparation

Step 1

Cut the butter into the flour.
Add sour cream and blend.
Chill. Cut the dough in half.
Leave half your not using in fridge.
On a lightly floured board
roll dough to 1/8 inch thick.
Cut into 2 inch squares and fill
with 1/8 teaspoon of filling.
Bring corners to the middle.
Pinch to seal. Bake 350º for 15 min.
ungreased pan.
When cool sprinkle with powdered sugar.