Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, lemon zest and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into four equal portions. Cover and chill dough about 2 hours or until easy to handle.
Preheat oven to 375°F. Line baking sheets with parchment paper; set aside. On a lightly floured surface roll one portion of the dough at a time into a 7-1/2-inch square. Using a straight or fluted pastry wheel, cut the dough into 2-1/2-inch squares. (Keep remaining dough chilled. If dough becomes too soft, return to refrigerator for a few minutes).
Place squares 2 inches apart on the prepared baking sheets. Using the pastry wheel, cut 1-inch slits from the corners toward the center of each square. Snip any large pieces of fruit in the preserves. Spoon 1 level teaspoon of cherry preserves into the center of each square. Fold every other tip (one from each corner) into the center of each square to form a pinwheel shape. Press dough gently in the center to seal tips to filling.
Bake for 8 to 9 minutes or until edges just begin to brown. Cool on baking sheet for 3 minutes. Transfer cookies to a wire rack and let cool.
In a small bowl, stir together powdered sugar, almond extract and enough milk to make icing drizzling consistency. Drizzle over cooled cookies. Let stand until set.