Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1 cup | Butter |
| 1 \N | Jar (16-oz) apricot-pineapple jam |
| ½ cup | Sour cream |
| 1 cup | Coconut |
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
NEWPORT, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .