HOLIDAY SHRIMP ROUNDS

1 cup butter or margarine
1 1/2 cups all-purpose flour
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
FOR THE SHRIMP AND CHEESE FILLING:
1 (8 oz) pkg cream cheese, softened
1/4 cup milk
1 tsp lemon juice
1 tsp Worcestershire sauce
1/4 tsp dried dill weed (plus more for garnish, optional)
dash garlic powder
1 (4 1/2 oz) can small shrimp, drained, divided use

In mixing bowl, cut butter into flour till mixture resembles small crumbs. Stir in sour cream and shredded cheese. Divide mixture in 1/2; wrap and chill 4 hours or overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Working with 1/2 the dough at a time, roll out on floured surface to 1/16-inch thickness. With 2-inch floured biscuit cutter, cut into 48 rounds.

Using round hors d'oeuvre cutter, cut a 1-inch circle out of center of 32 dough rounds.

Place remaining 16 rounds on ungreased baking sheet; brush with milk. Top each with 2 dough rounds with centers removed, making 3 layers in all. Brush with milk between layers. Repeat with remaining 1/2 of dough and reroll center cutouts.

Bake at 350 degrees F for 22-25 minutes; remove and cool on wire rack. Just before serving, fill with Shrimp and Cheese filling.

TO MAKE THE SHRIMP AND CHEESE FILLING:
Beat together cream cheese and milk. Add lemon juice, Worcestershire sauce, dill weed and garlic powder. Stir in 1/2 of the shrimp; cover and chill. Refrigerate remaining 1/2 of shrimp.

TO SERVE:
Spoon chilled filling into pastry rounds. Garnish with remaining shrimp; sprinkle with additional dillweed if desired.

TO MAKE AHEAD:
Filled rounds may be stored up to 2 hours in refrigerator. Remove from refrigerator 10 minutes before serving.

Adapted from source: Newspaper Clipping