Filled- Sour Cream Pastries
Source of Recipe
Christmas Cookies BHG 1996
List of Ingredients
1 cup butter (not substitutes)
2 cups all-purpose flour
1/2 cup dairy sour cream
1 beaten egg yolk
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
Granulated or powdered sugar (about 4 teaspoons)
Recipe
Cut butter into flour in a mixing bowl till mixture resembles fine crumbs. Combine sour cream and egg yolk; stir into flour mixture, using hands to mix well. Form into a boll. If dough seems soft, cover and chill a few hours or overnight.
Snip any large pieces of apricot in preserves. Combine preserves, coconut, and pecans in a small bowl. Set aside.
Divide dough into fourths. Roll one portion at a time into a 10-inch circle on a lightly floured surface. Spread each circle thinly with one-fourth of the filling mixture, leaving a 2-inch circle in the center without filling. Using a fluted pastry or a sharp knife, cut each circle into 12 wedges to the point. Place point-side down on an ungreased cookie sheet. Sprinkle tops with granulated or powdered sugar. Bake in a 350 degree oven for 18 to 20 minutes or till lightly browned. Cool on wire rack. Makes 48.
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