Sift 5 cups flour, baking powder, baking soda and salt set aside

In a large bowl, cream butter and sugar until light and fluffy

Add eggs, one at a time, followed by vanilla and sour cream

Gradually add the flour mixture, one cup at a time, until a soft dough forms

If the dough feels to sticky or tender, add up to one extra cup of flour

Place in a bowl, cover with plastic and refrigerate over night or at least 4 hours

Toast Almonds and chop

In a medium bowl, combine grape jam, chocolate chips, almonds, walnuts, lemon and orange rind, and graham cracker crumbs

Stir until thick and well blended; refrigerate if you are waiting on the dough

Take a portion (approximately 3/4 cup or what you feel comfortable working with) roll chilled dough on a floured surface to about 1/8 inch thickness.

Cut into circles-3 inch for a standard cookie or 2 inch for a smaller one (for cookie trays) You can choose the size you would like this is just a suggestion

Place a bottom circle on an uncreased baking sheet, add about 1 teaspoon (for larger cookie) of filling, and top with another dough circle

Seal the edges with your finger or a fork

Bake in a 350° oven for 8-10 minutes until the bottoms are golden and edges are lightly brown