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Apricot Coconut Treasures Recipe
Apricot Coconut Treasures Recipe photo by Taste of Home

Apricot Coconut Treasures Recipe

Publisher Photo
These elegant filled cookies are some of my favorites for Christmastime. Try them for a bridal shower, spring brunch or ladies' luncheon, too.
TOTAL TIME: Prep: 45 min. Bake: 20 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min./batch + cooling
MAKES: 30 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup (8 ounces) sour cream
  • 2 cups 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.
Originally published as Apricot Coconut Treasures in Country Woman Christmas Annual 2007, p66

Reviews for Apricot Coconut Treasures

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MY REVIEW
Reviewed Aug. 5, 2012

These cookies are lovely. The preserves add the right amount of sweetness. Will definitely make these again. Just a heads up: a 3" square might hold the filling better, my kept oozing off the sides. Parchment paper REALLY helps if the filling gets baked onto baking sheet. I would like to try doubling the walnuts. My first batch didn't stay overlapped and sealed, so I made sure of more overlap and they all stayed sealed.

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