Yield: 24 servings
|2 cups||All-purpose flour|
|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.