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Apricot Coconut Treasures

These elegant filled cookies are some of my favorites for Christmastime. Try them for a bridal shower, spring brunch or ladies' luncheon, too.—Helen Keber, Oshkosh, Wisconsin
  • Total Time
    Prep: 45 min. Bake: 20 min./batch + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup apricot preserves
  • 1/4 cup chopped walnuts

Directions

  • 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. Refrigerate for 4 hours or until easy to handle.
  • 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.
  • 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.
  • 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.

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