Apricot Cookie Rolls
|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)|
|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.