Instructions: Using the steel blade of your Food Processor, chop butter with 1/4 cup sugar until butter is the size of small peas, using 4 or 5 on/off turns. Add sour cream, vanilla and salt and blend just until combined, using about 10 on/off turns. Sprinkle flour over and blend just until granular crumbs form, about 15 seconds.

Press 1 generous tablespoon of crumb mixture into each of 24 miniature muffin cups (1 3/4 diameter top). Bake at 350 until edges of each cake are just golden, about 22 minutes.

Immediately make 3/8-inch deep indentation in center of each using end of a wooden spoon. Fill each with about 1/2 tsp preserves. Let cool in pan 10 minutes.

Transfer to racks and cool completely. Just before serving, sprinkle sift powdered sugar over top of each.

Notes from Gaye: Warning! these are addictive and a threat to your hips. They are THAT good. These will keep in an airtight container for 2 days or frozen for future use. Substitute any type of jam or preserves.

These taste good even when you use margarine or shortening instead of butter (which I refuse to use for health reasons).

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