Raspberry preserves fill these mini lemon-flavored pastries.
45 min.prep time
2 3/4 cups all-purpose flour
1 cup sour cream
2 tablespoons freshly grated lemon peel
1 cup raspberry preserves*
Powdered sugar, if desired
Heat oven to 400°F. Combine 1 cup
flour, butter, sour cream and lemon peel in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour until well mixed.
Roll out dough on well-floured surface, one-third at a time, to 12x9-inch rectangle. Cut each third into 12 (3-inch) squares. Place squares on baking sheets. Repeat with remaining dough. Place about 1 teaspoonful preserves in center of each square. Bring together corners of each square and pinch firmly to hold together.
Bake for 11 to 14 minutes or until lightly browned. Cool completely; sprinkle with powdered sugar.
*Substitute 1 cup your favorite flavor preserves.
Nutrition Facts (1 tart)
Dietary Fiber: 0g
Recipe #5767B©1995Land O'Lakes, Inc.