Cherry pinwheel slices

Yield: 24 servings

Measure Ingredient
2 cups All-purpose flour
½ teaspoon Salt
1 cup Butter or margarine, softened
1 cup Dairy sour cream
1 can SOLO Cherry, Raspberry or Strawberry Filling
1 cup Flaked coconut
1 cup Finely chopped pecans
\N \N Confectioners' sugar

Place flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add sour cream; stir until blended. Divide dough into 4 pieces. Wrap each piece separately in plastic wrap or waxed paper; refrigerate 2-4 hours.

Preheat oven to 350'F. Roll out dough, 1 piece at a time, on lightly floured surface into 12x6" rectangle. Spread one fourth of filling over dough and sprinkle with ¼ cup coconut and ¼ cup pecans. Roll up, jelly-roll style, starting from short side. Pinch seam to seal.

Place, seam side down, on ungreased baking sheet. Repeat with remaining dough, filling, coconut and pecans.

Bake 40-45 minutes or until rolls are golden brown. Remove from baking sheets to wire racks. Dust liberally with confectioners' sugar while still warm. Cool completely. Cut into 1" slices.

Makes about 2 dozen cookies.

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