Miniature Pop-Ups

1. 1

   Combine flour and salt in bowl; cut in butter until mixture resembles coarse crumbs.

2. 2

   Add sour cream.

3. 3

   Stir until dough forms a ball.

4. 4

   Cover; refrigerate 1 hour or until firm.

5. 5

   Heat oven to 400F.

6. 6

   Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.

7. 7

   Cut with 1 1/2-inch round cookie cutter.

8. 8

   Place half of circles 1 inch apart onto ungreased cookie sheet.

9. 9

   Cut small circle with 3/4-inch round cookie cutter in center of remaining circles.

10. 10

    Brush one side of donut-shaped cookies with water; place on top of circles on baking sheet moistened-side down.

11. 11

    Spoon rounded 1/4 teaspoon fruit spread in center of each cookie.

12. 12

    Bake 9-11 minutes or until golden brown and puffed.

13. 13

    Cool completely.

14. 14

    Stir together powdered sugar and enough liqueur in bowl for desired drizzling consistency.

15. 15

    Drizzle over cooled cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.