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 wrap. 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. Yield: 2-1/2 dozen.