-
-
My review
Apricot Jam Pots
0
DOCSMGR
"Cookie cup filled with apricot with coconut topping."
Added to shopping list.
Go to shopping list.
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.
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
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
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 ...