Heat oven to 350 F. In large bowl, combine sugar and 1/2 cup butter; blend well. Add sour cream, 2 tablespoons milk and eggs; blend well.
Lightly spoon flour into measuring cup; level off. Add flour, oats and baking soda; mix well. Stir in chopped baking bar. Drop by rounded teaspoonfuls onto ungreased cookie sheets. With thumb, make imprint in center of each cookie. (If dough is sticky, occasionally dip thumb in flour.) Fill each with about 1/2 teaspoon preserves.
Bake at 350 F. for 9 to 12 minutes or until set. Cool 2 minutes. Remove from cookie sheets. Cool completely.
n small microwave-safe bowl, combine 1 tablespoon butter and 1/2 oz. baking bar. Microwave on HIGH for 30 to 45 seconds or until melted; stir until smooth.* Stir in powdered sugar and 1 to 2 tablespoons milk until of desired drizzling consistency; blend until smooth. Drizzle over cooled cookies. Store in tightly covered container.
Source: The Pillsbury Company at http://www.pillsbury.com
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