Raspberry Sour Cream Pockets

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


  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 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.

Yields 3 dozen.

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