4 c. sifted flour
1 1/2 c. butter (3 cubes)
3 egg yolks, slightly beaten
1 c. sour cream
1 tsp. vanilla

Cream butter, add eggs and vanilla. Alternately add flour and sour cream. (If mixed with an electric mixer, add balance of flour by hand to avoid overloading motor). Dough will be sticky. Chill overnight.

In rolling out dough in preparation for filling, remove one wedge of dough at a time keeping remaining dough chilled. Dust breadboard heavily with powdered sugar, also dough, and rolling pin. Work quickly as dough becomes sticky from handling. After rolling into a circle (8 inches) cut again into 8 wedges. Place 1/2 teaspoon filling at outer edges and roll individually toward point of wedge, pinch end and place on well greased cookie sheet at the same time shaping into crescent. Bake until golden brown about 15 minutes at 400 degrees.

FILLING:

Soak 1 package (12 oz.) apricots in hot water overnight. Cook with 2 cups sugar, stirring into jam stage. Cool and fill cookies.