2 c. flour
1/2 lb. butter
Cinnamon & sugar
1 c. sour cream
Apricot jam preserves
Pecans, chopped

Knead together flour, butter and sour cream. Refrigerate overnight. Next day, separate into 3 to 4 parts. Roll out thin, spread with jam, nuts and cinnamon-sugar. Roll up, place on greased cookie sheet. Bake at 350 degrees 20 to 30 minutes. Cut diagonally and sprinkle with powdered sugar.