1/2 lb. butter
2 c. flour
1/2 tsp. salt
1 c. sour cream
1 1/2 c. apricot jam
1/2 c. white raisins
1 c. shredded coconut
2/3 c. chopped walnuts
Powdered sugar

Combine butter, flour and salt in bowl; mix with pastry cutter. Blend in sour cream. Refrigerate overnight. Bring to room temperature. Cut dough into thirds. Roll each part to 10 x 15 inch rectangle. Spread with apricot jam, raisins, coconut and walnuts, roll as for jelly roll. Close ends. Place rolls on lightly greased cookie sheet. Bake at 350 degrees for 1 hour or until golden brown. Cool for 10 minutes on rack. Cut into 1 inch slices; sift powdered sugar over slices.