1 c. butter
2 c. sifted all-purpose flour
1 egg yolk, beaten
1/2 c. sour cream
1 c. preserves (apricot, strawberry, etc.)
1 c. flaked coconut (optional)
1/2 c. finely chopped pecans

Cut butter into flour until crumbly. Combine egg yolk and sour cream; blend with flour mixture. Chill dough several hours (8). Divide dough into 4 equal portions, keeping each refrigerated until needed. Roll each into 10 inch circle on lightly floured surface. Spread with 3 tablespoons preserves (nuts and coconut, if desired). Cut each circle into 10 or 12 wedges with knife. Starting from wide end, roll each wedge in a crescent. Place on ungreased cookie sheet. Sprinkle with granulated sugar, if desired. Bake at 350 degrees for 20 minutes. Remove and cool on rack.