Czechoslovakia Cookie Rolls

Name: Czechoslovakia Cookie Rolls
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 40
Ingredients: 1 cup unsalted butter, plus extra for greasing baking sheets; 8 ounces sour cream; 2 cups all-purpose flour; 1 teaspoon salt; 12 ounces apricot preserves; 3 ounces sweetened flaked coconut; 1/2 cup pecans or walnuts, coarsely chopped; 12 maraschino cherries, chopped

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Level: Easy
Total: 5 hr

Prep: 15 min
Inactive: 4 hr
Cook: 45 min

Yield: 40

I found this recipe about a year ago and have made my own personal changes to make it even more delicious. The best thing about these rolls is that they taste the same as Czechoslovakian Koloche, but they take about half the time, and this is why I love them so much. They are really becoming a tradition in our house at the holidays and especially at the annual cookie swap.

Level: Easy
Total: 5 hr

Prep: 15 min
Inactive: 4 hr
Cook: 45 min

Yield: 40

Ingredients

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Dough:

1 cup unsalted butter, plus extra for greasing baking sheets

8 ounces sour cream

2 cups all-purpose flour

1 teaspoon salt

Filling:

12 ounces apricot preserves

3 ounces sweetened flaked coconut

1/2 cup pecans or walnuts, coarsely chopped

12 maraschino cherries, chopped

Directions

For the dough: Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside.
In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight.
Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside.
For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet.
Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks.