2 sticks butter
2 c. flour
1/2 tsp. salt
1 (18 oz.) jar apricot preserves
1 (3 1/2 oz.) can coconut
1/2 c. slivered almonds
1 c. sour cream

Coconut and almonds may be used or left out as the mood strikes. Decorate with powdered sugar. Cut butter into flour and salt until crumbly. Mix in sour cream. Chill dough. Roll out into two thin pieces. Spread preserves over each; sprinkle with coconut. Add a few almonds, if desired. Roll as for jelly roll. Place on well greased cookie sheet and bake at 350 degrees for one hour. Remove and sprinkle with powdered sugar. Slice and serve. May be prepared ahead of time and frozen.