Raspberry Sour Cream Pockets

Yield: 3 dozen

Ingredients

• 1 cup butter, softened
• 8 ounces sour cream
• 2 tablespoons lemon zest
• 2 3/4 cups all-purpose flour, divided
• 1 cup raspberry preserves
• Confectioners' sugar

Instructions

1. Heat oven to 400 degrees F.
2. In large bowl combine butter, sour cream, lemon zest and 1 cup flour. Beat until well mixed. By hand, stir in remaining flour until well mixed.
3. Roll out dough, 1/2 at a time, on a well floured surface to 1/8 inch thickness. With a sharp knife cut into 3 x 3 inch squares. Place squares on cookie sheets. Place 1 teaspoon raspberry preserves in center of each square. Bring together 4 corners of each square and pinch together.
4. Bake for 11 to 14 minutes or until lightly browned.
5. Cool completely; sprinkle with confectioners' sugar.