Kiffles

2 c butter, softened

8 oz sour cream

8 oz cream cheese, softened

4 c flour

1 sm jar apricot preserves

1 sm jar pineapple preserves

1. Mix butter, sour cream, cream cheese & flour. Refrigerate overnight.

2. Preheat oven to 375.

3. Line cookie sheets with parchment paper (otherwise clean up is a beyotch.)

4. Working with 1/4 dough at a time (keep remainder refrigerated), roll out dough as thin as possible on floured surface.

5. Cut dough with butter knife into 2-inch squares.

6. Place 1 tsp apricot or pineapple preserves in center of each square.

7. Fold opposing corners & pinch to seal. (Make a little baby Jesuses.) Transfer to cookie sheet.

8. Bake 15 minutes.

9. Sprinkle with powdered sugar while hot.