Rabu, 10 Mei 2017
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| Apricot Jam Pots |
"Cookie cup full of apricot with coconut topping."
Ingredients :
- three half of cups all-reason flour
- 2 cups butter, softened
- 1 cup confectioners' sugar
- 2 tablespoons cornstarch
- 24 oz apricot preserves
- 3 cups sweetened flaked coconut
- 1 half cups white sugar
- three eggs
Instructions :
| Prep : 30M | Cook : 72M | Ready in : 1H25M |
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- Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl till dough is simply blended; refrigerate till chilled, at least half-hour.
- Preheat oven to 350 degrees F (a hundred seventy five levels C). Line 6 dozen miniature muffin cups with paper liners.
- Roll dough into small balls and press each ball into the bottom and up the edges of each muffin cup. Fill each cup 3/4-full with apricot preserves.
- Mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, ensuring to cover absolutely.
- Bake in the preheated oven until topping is gently browned, 25 to half-hour.
Notes :
- Make sure topping is on pinnacle of cookie and not over sides as this might reason trouble in eliminating cookies from pan.
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