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Ethnic: Czechoslovakia Cookie Rolls

Source of Recipe

Shirley, Roanoke Cookie Swap, Texas


List of Ingredients

Dough:
1 cup unsalted butter, plus extra for greasing baking sheets
8 ounces sour cream
2 cups all-purpose flour
1 teaspoon salt
Filling:
12 ounces apricot preserves
3 ounces sweetened flaked coconut
1/2 cup pecans or walnuts, coarsely chopped
12 maraschino cherries, chopped




Recipe

For the dough:
Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside.
In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight.

Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside.

For the filling:
In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet.

Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks.

YIELD: 40