Apricot Jam Pots recipe

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Ingredients

3 ½ cups all-purpose flour
2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons cornstarch
24 ounces apricot preserves
3 cups sweetened flaked coconut
1 ½ cups white sugar
3 eggs

Nutrition Info

130.7 calories
carbohydrate: 18.4 g
cholesterol: 21.3 mg
fat: 6.3 g
fiber: 0.5 g
protein: 1.1 g
saturatedFat: 4.1 g
servingSize: -
sodium: 51.9 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed, refrigerate until chilled, at least 30 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.

  3. Roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. Fill each cup 3/4-full with apricot preserves.

  4. Mix coconut, white sugar, and eggs together in a bowl, spoon over apricot filling, making sure to cover completely.

  5. Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

Recipe Yield

6 dozen cups

Recipe Note

Cookie cup filled with apricot with coconut topping.

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