Dotty’s Italian Cookies

By grassickkitchen

Ingredients

• 1 cup sweet butter, softened (no substitutes)
• 1 cup sugar
• 1 egg yolk
• 2 cups all-purpose flour
• 3/4 cup sour cream
• 2 tsp cinnamon
• 1 1/2 cup chopped nuts
• seedless red raspberry jam
• apricot jam

Preparation

Step 1

Directions:
Using a mixer cut the sweet butter into 2 cups of flour until it looks like a pea sized mix. Add egg yoke and sour cream until the mixture forms a ball.
On floured wax paper (dough should be soft) sprinkle with flour and pat down, wrap and chill for at least 4 hours or over night. Take out and press it out long. Divide into 3 parts. Keep chilled after using each piece. Roll each part into a square and cut into small squares. Fill each square with (solo) or other jam filling. Fold two corners to form a roll and Bake.

Alternative:

Roll into a circle and cut like a pie. Make a filling of 1/1/2 cup nuts, 1 cup sugar and 2 Tsp cinnamon. Put filling on edge and roll each piece into the center. Bake.