Miniature Pop-Ups
2 hrs
02 hrs 45 min



2 cups all-purpose flour

1/8 teaspoon salt

1 1/3 cups cold Land O Lakes® Butter

2/3 cup sour cream


2/3 cup apricot, raspberry or peach all-fruit spread


1 cup powdered sugar

2 to 3 tablespoons almond-flavored liqueur or orange juice

How to make

  1. STEP 1

    Combine flour and salt in bowl; cut in butter until mixture resembles coarse crumbs. Add sour cream. Stir until dough forms a ball. Cover; refrigerate 1 hour or until firm.

  2. STEP 2

    Heat oven to 400°F.

  3. STEP 3

    Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Place half of circles 1 inch apart onto ungreased cookie sheet. Cut small circle with 3/4-inch round cookie cutter in center of remaining circles. Brush one side of donut-shaped cookies with water; place on top of circles on baking sheet moistened-side down.

  4. STEP 4

    Spoon rounded 1/4 teaspoon fruit spread in center of each cookie. Bake 9-11 minutes or until golden brown and puffed. Cool completely.

  5. STEP 5

    Stir together powdered sugar and enough liqueur in bowl for desired drizzling consistency. Drizzle over cooled cookies.


4.5Fat (mg)
10Cholesterol (mg)
40Sodium (mg)
7Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  March 02, 2009

These cookies were very greasy and overly buttery. The dough itself is rather bland, as no sugar is used, so the frosting is a must. There are better recipes out there.

— says fairy
  November 08, 2008

These turned out exactly like the picture. Puffed up to give a nice space to fill with jam.

— says lana
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