Cut butter into flour until completely mixed. Add sour cream. Mix by hand well. Roll into two balls and refrigerate overnight.

Preheat oven to 350 degrees. Roll out each ball on floured surface and cut into strips, about 1/2” wide.

For filling, heat milk in saucepan and add flour mixing well. Cook until mixture pulls away from pan, cool.

After they have cooled, carefully pull cookies off of clothespins.

Beat Crisco, margarine, sugar and vanilla. Add cooled mixture to this mixture and beat until creamy. Add food coloring if desired.

Cool for several hours before filling cookies. Pipe into cookies and dust with powdered sugar. Makes 4 dozen.