Cherry Pinwheel Slices
Butter or margarine,
Dairy sour cream
SOLO Cherry, Raspberry or
Finely chopped pecans
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.