- 1/2 pound (2 sticks) butter
- 1 cup shortening
- 1 tablespoon salt
- 1 tablespoon baking powder
- 4 eggs
- 1/2 pint of sour cream
- 1 package yeast
- 1/2 cup warm water
- 7–1/2 cups flour
- an ungodly amount of powdered sugar
- Prune whip or lekvar (usually a prune or apricot butter)
- Apricot, peach, strawberry preserves (your choice)
- Dissolve yeast in a 1/2 cup warm water.
- Mix dry ingredients in a large bowl. Add butter and shortening and cut in like pie crust.
- Beat 4 eggs in another bowl and add sour cream, mix well.
- Add dissolved yeast and water mixture.
- Chill dough several hours or overnight.
- Roll dough out in powder sugar. Cut the dough into 3×3 inch squares. Place a tsp. of filling in the center of each square. Overlap opposite corners and pinch together.
- Place on cookie sheet lined with parchment paper and bake 17 minutes at 350 degrees until nicely brown. Remove from oven and dust tops with powdered sugar.
- The powdered sugar is what gives this cookie the right sweetness as the dough has no sugar in it. Make sure you roll the dough out in powdered sugar, not flour, because it will taste way too sour with just the jam and the sprinkle of sugar on top.
- This dough warms quickly and can get soft at room temperature, so you may have to re-chill periodically to make it roll between batches (especially if things heat up in the kitchen with the oven going the whole afternoon).
- Watch the oven carefully if you have a finicky uneven one like Mom’s, because these taste best just as they start to turn brown (the thinness of the dough can make them crispy fast, and I prefer them a little softer).