1 c. butter
1 beaten egg yolk
1/2 c. apricot preserves
1/4 c. finely chopped pecans
2 c. all-purpose flour
1/2 c. dairy sour cream
1/2 c. flaked coconut

With pastry blender, cut butter into flour until mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Chill dough several hours or overnight. Divide dough into 4 equal portions, keeping each part refrigerated until ready to use. Roll each part to 10 inch circle on lightly floured surface. Spread with 2 tablespoons preserves, 2 tablespoons coconut, and 1 tablespoon nuts. Cut each circle into 12 wedges. Starting from wide end, roll each wedge into a crescent. Sprinkle with little granulated sugar. Place on ungreased cookie sheet. Bake in 350 degree oven for 20 minutes or until lightly browned. Remove from sheet; cool on rack. Makes 4 dozen pastries.