Place flour in large bowl. Cut in 2/3 cup butter with pastry blender until mixture
resembles coarse crumbs, then stir in sour cream. Mix in water with fork, 1 tablespoon
at a time, just until flour mixture is moistened. Divide dough in half; shape into
2 balls and flatten. Cover; refrigerate 30 minutes.
Heat oven to 400 degrees F. Lightly grease baking sheets.
Stir together all filling ingredients except raspberry preserves in medium bowl
until smooth. Roll out half of dough on lightly floured surface (keeping remaining
dough refrigerated) into a 12 x 8-inch rectangle. Cut into six 4-inch squares. Place
2 teaspoons filling and 1 teaspoon raspberry preserves in center of each square.
Fold one corner dough over filling to form a triangle. Seal edges with fork. Place
on prepared baking sheets. Repeat with remaining dough and filling. Brush tops of
turnovers with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar.
Bake for 20 to 25 minutes or until light golden brown.
Stir together all glaze ingredients in small bowl until smooth; drizzle over