Apricot Coconut Treasures |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 30 |
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These elegant filled cookies are some of my favorites for Christmastime. Try them for a bridal shower, spring brunch or ladies' luncheon, too. Ingredients:
1 cup butter, softened |
1 cup (8 ounces) sour cream |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup flaked coconut |
1/2 cup apricot preserves |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, cream butter and sour cream until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into fourths; wrap in plastic wrap. Refrigerate for 4 hours or until easy to handle.
2. In a small bowl, combine the coconut, preserves and walnuts; set aside. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness.
3. Cut into 2-1/2-in. squares; spread each with a rounded teaspoonful of coconut mixture. Carefully fold one corner over filling. Moisten opposite corner with water and fold over first corner; seal.
4. Place 1-1/2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
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