Lemon Buttercup Dumplings

To make dough: In a food processor, or mixer bowl fitted with paddle attachment, combine flour and salt. Add butter; process or mix until mixture resembles coarse crumbs; set aside.

In small bowl, combine sour cream and egg yolk until well mixed. Add to flour mixture; mix or process until dough just comes together.

Form mixture into 2 equal discs. Wrap and chill at least 4 hours. Heat oven to 375°F.

To make filling: In mixer bowl, beat cream cheese, and sugar until creamy. Add egg, vanilla, and lemon peel; beat well. Set aside.

Liberally sprinkle work surface with powdered sugar. Roll one portion of dough into 10x71⁄2-in. rectangle. Cut into even squares.

Place 1 tsp. of dried plums in center of each square and spoon 1 tbsp. cheese filling over dried plums. Gently gather the corners of the square together (but don’t pinch the corners together).

Place in greased 13⁄4 x 11⁄4 x 3⁄4-in. mini muffin cups. Repeat with remaining dough and filling. Bake 25-30 min. or until light golden brown. Cool in pans on wire rack.