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My review
Apricot Jam Pots
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DOCSMGR
"Cookie cup filled with apricot with coconut topping."
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Ingredients
1 h 25 m servings 131Original recipe yields 72 servings (6 dozen cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees 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 sides 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, making sure to cover completely.
- Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.
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Footnotes
- Cook's Note:
- Make sure topping is on top of cookie and not over sides as this might cause difficulty in removing cookies from pan.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
1/28/2015
Absolute buttery-apricot deliciousness! I didn't use paper liners, but did butter the mini muffin cups, and they came out beautifully, no sticking whatever. Wouldn't change a single thing. Sca...
2/16/2015
As far as flavor these are buttery and very sweet. Too sweet for me in fact. A word of warning - when it says fill 3/4 full it means it. I did do this according to the directions and still fee...
12/11/2016
The result is excellent. I have made many new friends who love these little treats. BUT the proportions of the recipe are all wrong. There is always just barely enough crust, and often I run ...