1 c. butter
2 c. flour
1 egg yolk, beaten
1/2 c. sour cream
1/2 c. apricot preserves
1/2 c. flaked coconut
1/4 c. finely chopped walnuts
Granulated sugar

Cut butter into flour until mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture; mix well. Chill dough for 1 hour. Divide dough into four parts. Roll one part into a circle on a lightly floured board.

Spread 2 tablespoons preserves over dough. Sprinkle with coconut and nuts. Cut circle into wedges (about 16) and roll each wedge into a crescent. Sprinkle each crescent with sugar; repeat with remaining pieces of dough.

Bake on ungreased cookie sheets in preheated 350 degree oven for 20 minutes or until lightly browned.