SOUR CREAM PASTRIES

1 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