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Ingredients
- 1 c. sour cream
- 1/2 lb. butter, softened
- 2 c. flour
- juice of 1 lemon
- pineapple preserves
Method
- Mix first 4 ingredients as for pie crust.
- Make 1 roll.
- Wrap in waxed paper or other wrap and refrigerate overnight.
- (Can be kept in refrigerator for 2 or 3 days.) The next day, divide the roll into 5 sections. Roll one piece at a time as for a 9 or 10-inch pie.
- Cut this into 8 pieces (triangles).
- Place 1/2 teaspoon preserves at wide edge and roll.
- Place seam side down on ungreased baking sheet. Bend to form crescent. Bake at 375° for 20 minutes until golden brown.
