Makes 4 dozen pastries

Ingredients

• 1 cup butter or margarine
• 2 cups all-purpose flour
• 1 beaten egg yolk
• 1/2 cup dairy sour cream
• 1/2 cup apricot preserves
• 1/2 cup flaked coconut
• 1/4 cup finely chopped pecans
• Granulated sugar

Directions

1. With pastry blender cut butter into flour until mixture resembles fine crumbs.
2. Combine egg yolk and sour cream; Blend into flour mixture.
3. Cover and chill several hours or overnight.
4. Divide dough into four equal portions; keep chilled until ready to use.
5. On lightly floured surface, roll each portion to 10-inch circle.
6. Spread with 2 tablespoons of the preserves; and sprinkle with 2 tablespoons of the coconut and 1 tablespoon of the nuts.
7. With fluted pastry wheel, cut each circle into 12 wedges.
8. Beginning at wide end of wedge, roll toward point.
9. Sprinkle with a little sugar; place on non greased cookie sheet.
10. Bake at 350° until lightly browned, about 20 minutes.
11. Remove to cooling rack.