Sour Cream Pastries

• 1 c. butter or margarine
• 2 c. sifted all-purpose flour
• 1 beaten egg yolk
• 1/2 c. sour cream
• 1/2 c. apricot preserves
• 1/2 c. flaked coconut
• 1/4 c. finely chopped pecans
• granulated sugar

1. With pastry blender, cut butter or margarine into flour until mixture resembles fine crumbs.
2. Combine egg yolk and sour cream; blend into flour mixture.
3. Chill dough several hours or overnight. Divide dough into 4 portions, keeping each part refrigerated until ready to use.
4. Roll each part to 10-inch circle on floured surface. Spread 2 tablespoons apricot preserves.
5. Sprinkle 2 tablespoons coconut and 1 tablespoon nuts.
6. Cut each circle into wedges and roll into crescent.
7. Sprinkle with sugar and place on ungreased cookie sheet.
8. Bake at 350u0b0 for 20 minutes.
9. Cool on rack.
10. Makes 4 dozen.

butter, flour, egg yolk, sour cream, apricot preserves, flaked coconut, pecans, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638077 (may not work)