Apricot Jam Cups
Tasty cookies baked in a muffin tray and filled with jam.
- 2 cups butter, softened
- 1 cup powdered sugar
- 1 tbsp cornstarch
- 3 1/2 cups flour
- 1 jar apricot preserves (15 oz)
- 2 eggs
- 1 cup sugar
- 2 cups flaked coconut
Preheat oven to 350 degrees. Spray miniature muffin pans with cooking spray.
In a bowl, mix together butter, powdered sugar, cornstarch and flour until a dough forms. Roll dough into 4 equal portions and each portion into 10 balls. You should have 40 balls. Press dough balls into prepared muffin cups and up the sides of the cups. Place 1 teaspoon apricot preserves into each pastry cup.
In a bowl, combine eggs, sugar and coconut. Spoon this mixture evenly on tops of each preserve-filled cup. Place in preheated oven and bake for 25 minutes. Do not remove from muffin pan until cups are cool. Place pans on wire racks while cooling. Makes 40 jam cups. Enjoy!