1. Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well. 2. Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.). 3. Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close. 4. Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy! ---------------------------------------------------------------------------
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