|
makes about 24 cookies
2 cups sifted all-purpose flour
1 cup butter or margarine, softened
1 cup dairy sour cream
1 can Solo or 1 jar Baker Apricot, Raspberry or Strawberry filling
1 cup flaked coconuts
1 cup finely chopped pecans
Confectioners sugar
Place flour in medium-size bowl. Cut in butter until mixure resembles coarse crumbs. Add sour cream and stir until blended. Divide dough into 4 equal-size pieces. Wrap each piece separately in plastic wrap or waxed paper and refrigerate 2 to 4 hours.
Preheat oven to 350° F.
Roll out dough, 1 piece at a time, on lightly floured surface to 6 x 12-inch rectangle. Spread one-fourth of apricot filling over dough and sprinkle with 1/4 cup coconut and 1/4 cup pecans. Roll up, jelly-roll style, starting from short side.
Bake 40 to 45 minutes or until rolls are golden brown. Remove from baking sheets and place on wire racks. Dust liberally with confectioners sugar while still warm. Cool completely on racks. Cut into 1-inch slices.
|
How would you rate the usefulness of this content?
|
Content rating:
5 people have rated this content.
|
|