1/2 lb. butter (or 1/4 butter, 1/4 butter)
1/2 pt. sour cream
2 c. flour (do not sift)

(More flour can be added if dough is too soft, in small amounts.) Blend ingredients. Knead for few minutes. Store in wax paper or saran in refrigerator overnight. Divide into 4 parts. Roll very thin between wax paper.

FILLING #1:

Apricot preserves
Coconut (optional)
Nuts

FILLING #2:

Apricot preserves
pineapple preserves (1/2 of each)
Coconut
Nuts

Place filling on one end of dough strip about 3 inches wide. Sprinkle with coconut and nuts. Roll up. Place on non stick coated baking sheets which have been slightly greased with butter. Bake 30 minutes at 350 degrees. Cut while warm.