Step 1

Pre heat oven to 350 degrees

Step 2

Mix together the sugar and bisquik in a large bowl.Add sour cream and knead together.

Step 3

Roll out the dough to 1/4 inch thick on a lightly floured surface. Either cut into desired size squares or use a round cutter. Place cut out dough onto an UNGREASED baking sheet. Gently press an indention in the center of each cut out. Put 1/2 to 1 teaspoon filling in each indentation. Bake at 350 degrees for about 7-10 minutes (depending on your oven) or until the bottom of the cookies are a light golden brown.*** If making the dough into squares, after adding filling: take two opposite corners of the dough and pinch together forming a little basket with handle before baking. (they are easier to plate and store this way). Or just fold one corner over the opposite corner which makes them look like babies in a blanket.When cookies are done baking:Place cookies close together on wax paper. Sift powdered sugar on top. Or use Coarse White Sugar or Sparkling White Sugar (they look like diamonds the way they sparkle. You can buy at some grocery stores, or order online, or go to a bakery supply store.). Let cool. Store in airtight containers in refrigerator.

Step 4

***These cookies can be frozen on baking sheets and then stored in containers with additional powdered sugar and wax paper between each layer. (After thawing completely...just before serving: sift additional powdered sugar over cookies to "refresh" them.*** favorite fillings: poppyseed, almond, prune, lemon, cherry, strawberry and blueberry. I also use raspberry jam and apricot jam.*** you can make 1-1/2 inch to 4 inch cookies (adjust your fillings accordingly).

Step 5

I usually double the recipe when I want to make a lot of cookies.

Step 6

when I am done baking, I put any left over fillings into containers or zipper bags and refrigerate or freeze.