Raspberry-Filled Tarts

• 2 3/4 cups all-purpose flour
• 1 cup Land O Lakes Butter, softened
• 1 cup sour cream
• 2 tablespoons freshly grated lemon zest
• 1 cup raspberry preserves*
• Powdered sugar, if desired

1. Heat oven to 400F.
2. Combine 1 cup flour, butter, sour cream and lemon zest in bowl.
3. Beat at medium speed, scraping bowl often, until well mixed.
4. Stir in remaining flour until well mixed.
5. Roll out dough on well-floured surface, one-third at a time, to 12x9-inch rectangle.
6. Cut each third into 12 (3-inch) squares.
7. Place squares onto baking sheets.
8. Repeat with remaining dough.
9. Place about 1 teaspoon preserves into center of each square.
10. Bring together corners of each square and pinch firmly to hold together.
11. Bake 11-14 minutes or until lightly browned.
12. Cool completely; sprinkle with powdered sugar.

flour, butter, sour cream, freshly grated lemon zest, raspberry preserves, powdered sugar

Taken from www.landolakes.com/recipe/2236/raspberry-filled-tarts (may not work)