Apricot Jam Pots Recipe

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.