Yield: 12 Servings
|2 cups||All-purpose flour|
|1||Jar (16-oz) apricot-pineapple jam|
|½ cup||Sour cream|
Blend flour, butter & sour cream as you would pie dough. Wrap in waxed paper. Refrigerate overnight. Divide dough in half. Roll each half into a thin rectangle. Spread each half with jam & sprinkle with coconut. Starting with shorter end, roll up each piece. Pinch ends together & seal seam. Bake on greased cookie sheet 40-45 minutes at 350. Slice & serve. (This may be wrapped in foil & reheated or may be frozen. Great for morning meetings.) MRS. CLOYCE FLETCHER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .