SOUR CREAM PASTRIES1 cup butter (no substitutions) 2 cups flour 1/2 cup sour cream 1 beaten egg yolk 1/2 cup apricot preserves 1/2 cup flaked coconut 1/4 cup finely chopped pecans powdered sugar (about 4 tsp.) Cut butter into flour in a mixing bowl till mixture resembles fine crumbs; set aside. Combine sour cream and egg yolk; stir into flour mixture, using hands to mix well. Form into a ball. If dough seems soft cover and chill for a few hours or overnight. Combine preserves, coconut, and pecans in a small bowl; set aside. Divide dough into fourths. Roll one portion at a time into a 10 inch circle on a lightly floured surface. Spread each circle thinly with 1/4th of the filling mixture, leaving a 2 inch circle in the middle without filling. Using a fluted pastry wheel or a sharp knife, cut each circle into 12 wedges. Starting from wide end, roll up each wedge to the point. Place point-side down on an ungreased cookie sheet. Sprinkle tops with powdered sugar. Bake in a 350-F degree F oven for 18-20 minutes or till lightly browned. Cool. Makes 48 Source: Better Homes and Gardens Christmas Cookies, 1996
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