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PdfFor Strawberry Sour Cream Fondant: Combine butter, sour cream, strawberry liqueur and salt in large bowl; beat with electric mixer at medium speed until smooth. Add ½ of powdered sugar; beat well.
Stir in enough remaining powdered sugar with wooden spoon to make mixture stiff. Turn out powdered sugar mixture onto countertop or cutting board. Knead dough until smooth and pliable. Shape into rectangular block. Cut off one third of dough; set aside. Wrap remaining two-thirds dough in plastic wrap and reserve in refrigerator for another use.
Preheat oven to 350°F.
In a food processor, combine flour, cocoa, powdered sugar and salt. Pulse to mix.
Add butter and pulse until mixture resembles coarse meal.
With processor running, add ice water through feed tube until dough forms a ball.
Remove dough; shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll dough to ⅛-inch thickness on a lightly floured surface.
Cut into 2-inch squares, then score each square diagonally to make triangles.
Place on ungreased cookie sheets. Bake for 10 minutes or until set. Allow to cool completely.
Let stand at room temperature. Cover with plastic wrap and refrigerate.
Gently transfer triangles to cutting board. Place one cutting board on top of another, then gently transfer triangles to half again.
Share in triangles.