Recipe by: BH&G HERITAGE COOKBOOK Cream together the butter and sugar till the mixture is light and fluffy. Beat in egg. Fold in the sour cream. Stir in the flour a little at a time, beating till the mixture is well blended. Wrap the dough and chill thoroughly. Roll dough on a lightly floured surface to 1 cm thickness. Cut with a 5 cm round cutter. Place rounds on an ungreased baking sheet. Bake at 350 till edges are golden, 8 to 10 minutes. ----