APRICOT CRESCENTS

1 cup cold butter
2 cups all purpose flour
1egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
sugar

In bowl, cut butter into flour until mixture resembles coarse crumbs.

Beat egg yolk and sour cream; add to crumb mixture and mix well. Cover and refrigerate for several hours or overnight.

WHEN READY TO BAKE:
Divide dough into fourths. On a sugared surface, roll each portion into a 10 inch circle. Turn dough over to sugar top side.

Combine preserves, coconut, and pecans; spread over circles. Cut each circle into 12 wedges and roll each into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1in apart on ungreased baking sheet.

Bake at 350 degrees F for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.