1 CUP SWEET CREAM BUTTER (SOFTENED) 8 OZ (1 CUP) DAIRY SOUR CREAM
2 TBSP GRATED LEMON PEEL 2 3/4 CUP ALL-PURPOSE FLOUR
1 CUP RASPBERRY PRESERVES POWDERED SUGAR
*** HEAT OVEN TO 400 DEGREES. IN A LARGE MIXER BOWL COMBINE BUTTER, SOUR CREAM, LEMON PEEL, AND 1 CUP FLOUR. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED (2-3 MIN). BY HAND, STIR IN REMAINING FLOUR UNTIL WELL MIXED. ROLL OUT DOUGH, 1/2 AT A TIME, ON A WELL FLOURED SURFACE TO 1/8 IN THICKNESS. WITH A SHARP KNIFE, CUT INTO 3X3 INCH SQUARES PLACE SQUARES ON COOKIE SHEETS. PLACE 1 TEASPOON PRESERVES IN CENTER OF EACH SQUARE. BRING TOGETHER FOUR CORNERS OF EACHSQUARE AND PINCH TO HOLD TOGETHER.BAKE FOR 11 TO 14 MIN. OR UNTIL LIGHTLY BROWN-ED. COOL COMPLETELY; SPRINKLE WITH POWDERED SUGAR. YIELD: 3 DOZ ***ë
