Side Pannel
Cherry Pinwheel Slices
Ingredients List
- 2 c All-purpose flour
- 1/2 ts Salt
- 1 c Butter or margarine,
- -softened
- 1 c Dairy sour cream
- 1 cn SOLO Cherry, Raspberry or
- -Strawberry Filling
- 1 c Flaked coconut
- 1 c Finely chopped pecans
- Confectioners' sugar
Directions
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 1/4 cup coconut and 1/4 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.
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 1/4 cup coconut and 1/4 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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