C butter or margarine (butter works best)
C sifted all purpose flour
beaten egg yolk
C sour cream
Assorted pie fillings (apple pie, lemon, cherry, etc)
Preheat oven to 350*. 1. With pastry blender, cut butter into flour until it looks like coarse crumbs. 2. Add sour cream and egg yolk to flour mixture. 3. Knead until smooth. 4. Separate dough into 4 sections and wrap in plastic wrap. Place in fridge to chill for 2 hours. 5. Roll out on floured board with floured rolling pin until about 1/4 inch thick. 6. Cut into circles using cutter or mug. 7. Place 1/2 tsp filling into middle and fold over. Pinch edges closed and flute with a fork. 8. Roll each cookie in sugar and place on sheet lined with parchment paper. 9. Bake 16-18 minutes or until lately golden. Remove from sheet after a few minutes. Replace parchment after each use.