Back to the random number generator after last time’s Valentine’s recipe. This week’s recipe was a “Teatime Cookie” — Apricot Coconut Tartlets on p. 117.

These are small, delicate, pastry-like cookies topped with apricot jam and toasted coconut.

This dough was just butter, cream cheese, flour, salt, and a tiny bit of sugar. Once made, it went into the refrigerator overnight. (Finally, a roll-out cookie with a refrigeration requirement!)

These were another roll-out cookie, but it was the easiest roll-out that I think I’ve ever done! The dough was almost elastic, so it held together well. It would occasionally stick to the rolling pin, but a small dusting of flour would take care of it.

Once rolled out to 1/8″ thick, I cut out 2″ rounds. The recipe claims I should get 3 and a half dozen, but I ended up with just over 2 dozen. I would at least double this recipe if I were to make it again.

Next, the recipe called for putting a 1/2 tsp. of jam on each cookie. It didn’t indicate whether or not the jam should be spread out. So, for the first cookie sheet, I spread it out a little on half of them. The ones that I didn’t spread out looked better, so I didn’t spread it on the second cookie sheet.

Finally, after baking for about 10 minutes, I added some flaked coconut and baked them for another couple of minutes.

The cookies puffed up in the oven, a little like puff pastry – so cute and fluffy. These could be good with many different types of jam — I’d love to try raspberry.

Bottom line: These were light, pastry-like cookies. They came out just a touch sweet with a crispy topping of toasted coconut. They were easy to make, and my guests quite enjoyed them!