Sour Cream Crust:

1 c. butter (room temperature)
1 c. sour cream
1/2 tsp. salt
2 c. flour

Cream butter. Add sour cream and salt and mix well. Gradually stir in flour. Dough will be slightly soft. Roll into a ball and cover with plastic wrap. Chill 4 hours.

Filling:

1 c. apricot preserves
1 c. flaked coconut
1/2 c. pecans or walnuts, chopped
10 maraschino cherries, drained and chopped
confectioners sugar

Combine all ingredients except confectioners sugar. Mix well and set aside. Place 1/4 of chilled dough on floured board. Roll to 1/8-inch thickness. Keep remaining dough chilled and ready to roll. Cut dough into 2-inch squares. Spread each with scant teaspoon of fruit mixture. Starting with a corner, carefully roll each square like a jelly roll. Seal ends with milk. This leaves ends open with some of mixture showing. Place on greased baking sheet, seam side up.

Bake at 350°F for 15 to 20 minutes or until tips are lightly browned. Let cool. Sift confectioners sugar over them.

Makes about 5 dozen.