| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Butter or margarine, softened |
| 1 |
c |
Dairy sour cream |
| 1 |
cn |
SOLO Cherry, Raspberry or Strawberry Filling |
| 1 |
c |
Flaked coconut |
| 1 |
c |
Finely chopped pecans |
|
|
Confectioners' sugar |
INSTRUCTIONS
Place flour and salt in medium bowl. Cut in butter until mixture resembles
coarse crumbs. Add sour cream; stir until blended. Divide dough into 4
pieces. Wrap each piece separately in plastic wrap or waxed paper;
refrigerate 2-4 hours.
Preheat oven to 350'F. Roll out dough, 1 piece at a time, on lightly
floured surface into 12x6" rectangle. Spread one fourth of filling over
dough and sprinkle with 1/4 cup coconut and 1/4 cup pecans. Roll up,
jelly-roll style, starting from short side. Pinch seam to seal. Place,
seam side down, on ungreased baking sheet. Repeat with remaining dough,
filling, coconut and pecans.
Bake 40-45 minutes or until rolls are golden brown. Remove from baking
sheets to wire racks. Dust liberally with confectioners' sugar while still
warm. Cool completely. Cut into 1" slices.
Makes about 2 dozen cookies.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
A Message from our Provider:
“Jesus: right way, only truth, best life.”