4 dozen cookies
1 cup butter
2 cups all-purpose flour
1 egg yolk, beaten
1/2 cup sour cream
1/2 cup apricot preserves
1/4 cup pecans, finely chopped
1/2 cup flaked coconut (optional)
In a large mixing bowl, cut butter into flour with pastry blender until mixture resembles coarse meal. Combine egg yolk with sour cream. Stir into flour mixture until blended. Divide and shape dough into 4 balls. Wrap each portion of dough in wax paper and chill for 3 to 4 hours.
Preheat oven to 350°F. On a floured surface, roll out one portion into a 10" circle (keep remaining portions chilled until needed). Spread 2 tablespoons apricot preserves on each circle then sprinkle with 2 tablespoons coconut and 1 tablespoon chopped pecans. Using a fluted pastry wheel cut each circle evenly into 12 wedges. Roll up wedges, beginning at wide end, and place point side down on ungreased baking sheets. Sprinkle crescents lightly with sugar. Repeat with remaining dough.
Bake for 10 to 15 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
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