| 1 | Using the steel blade of your food processor, chop butter with ?cup sugar until butter is the size of small peas, using 4 or 5 on/off turns. |
| 2 | Add sour cream, vanilla and salt and blend just until combined, using about 10 on/off turns. |
| 3 | Sprinkle flour over and blend just until granular crumbs form, about 15 seconds. |
| 4 | press 1 generous tablespoon of crumb mixture into each of 24 miniature muffin cups (1 ?diameter top). |
| 5 | Bake at 350°F until edges of each cake are just golden, about 22 minutes. |
| 6 | immediately make 3/8-inch deep indentation in center of each using end of a wooden spoon. |
| 7 | Fill each with about ?tsp preserves. |
| 8 | Let cool in pan 10 minutes. |
| 9 | Transfer to racks and cool completely. |
| 10 | Just before serving, sprinkle sift powdered sugar over top of each. |
| 11 | notes from gaye: warning! these are addictive and a threat to your hips. |
| 12 | They are that good. |
| 13 | These will keep in an airtight container for 2 days or frozen for future use. |
| 14 | Substitute any type of jam or preserves. |
| 15 | These taste good even when you use margarine or shortening instead of butter (which i refuse to use for health reasons). |
