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Apricot Cookie Rolls

Mormon.Cook's picture
  Flaked coconut 1⁄2 Cup (8 tbs)
  Apricot preserves 1⁄2 Cup (8 tbs)
  Nuts 1⁄4 Cup (4 tbs), chopped
  Butter 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Flour 2 Cup (32 tbs)

Combine coconut, preserves, and nuts. Chill. Cream butter, sour cream, and salt; gradually stir in flour. Divide dough into fourths; chill thoroughly. When ready to assemble cookies, roll one portion of dough at a time to 1/8-inch thickness. Cut into 2 1/2-inch squares; spread each with 1/2 teaspoon of the coconut-apricot mixture. Starting with one corner, roll cookie to opposite corner. Moisten corner and seal. Bake on ungreased cookie sheets 16 to 18 minutes, or until lightly browned. Cool. Dust with powdered sugar.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 972 Calories from Fat 608

% Daily Value*

Total Fat 69 g106.5%

Saturated Fat 42.5 g212.4%

Trans Fat 0 g

Cholesterol 150.8 mg50.3%

Sodium 331.5 mg13.8%

Total Carbohydrates 81 g27.1%

Dietary Fiber 4.1 g16.2%

Sugars 24.5 g

Protein 11 g21.5%

Vitamin A 39% Vitamin C 22.3%

Calcium 10.2% Iron 18.7%

*Based on a 2000 Calorie diet


Apricot Cookie Rolls Recipe