Sour Cream Cookies

Updated 5/31/2011 11:45 AM

1 ounce fresh yeast (see note)

4 tablespoons sour cream

pound (2 sticks) butter (or use 1 stick each butter and margarine), softened at room temperature

1 egg yolk

2 cups flour (all purpose)

Fruit preserves

Powdered sugar

Heat oven to 450 degrees.

In the work bowl of an electric mixer, dissolve the yeast and sour cream by gently mixing together. Add the softened butter to the sour cream mixture and cream together lightly.

Add egg yolk and mix until well blended. Slowly add flour and mix in only enough so that it forms a dough which can be rolled out easily.

Dust a clean work surface with a mixture of flour and powdered sugar. Roll dough out inch thick. Cut out cookies with a small glass or round cookie cutters dipped in flour and transfer to ungreased cookie sheets. Cookies should be about 2 inches.

Press center with thumb and fill with various favorite preserves. Bake 7-10 minutes until edges are lightly browned. Let cool a few minutes, then remove to rack. After about 5 minutes place on plate and sift powdered sugar evenly over cookies.

Makes three to four dozen.

Cook's notes: Look for fresh cakes of yeast in the refrigerated case. I use apricot, strawberry, or cherry preserves and sometimes grape jelly. Different colors on the platter makes an attractive presentation.