Instructions

Mix butter with flour, sugar, and salt using a mixer (or pastry blender). In a small bowl, dissolve the yeast in the water. Add the yeast mixture, sour cream, and egg to the flour mixture, combine well. If the dough is too dry , add a little bit of milk. If it’s too wet, add a little bit of flour. Ball the dough up, wrap it in buttered or greased wax paper, and refrigerate for at least 3 hours or overnight.

After removing the dough from the fridge, roll it out on a floured surface until thin. Fold it in thirds and re-roll it. Then do that again (the “fold it in thirds and re-roll it” part). The last time you roll it out, you want to get it to be about 1/4-inch thick. Now cut it with cookie cutters into round/square/diamond shapes, just nothing too crazy. Imprint the cookies with your thumb and fill the imprint with about 1/2 – 1 teaspoon of jam. Now let them rise for 1 hour. (During this time you can preheat your oven to 375 degrees. Back them for 15 minutes. After removing from the oven, sprinkle with powdered sugar.

These cookies were a nice change from a lot of the goodies we’d been eating because they weren’t so sugary sweet. But I liked the touch of fruitiness from the jam and that the cookies were a little more scone or bread-like. And they were a big hit with the family, as you can see from the photo below.