1 c. butter
2 c. sifted flour
1 egg yolk, beaten
1/2 c. sour cream
1/2 c. apricot preserves
1/2 c. shredded coconut
1/2 c. pecans, chopped

With a pasty blender, cut butter into flour, like for pie crust. Combine beaten egg yolk and sour cream. Thoroughly blend into flour and butter mixture and chill. Can be made day before and kept in refrigerator overnight. Next day, or after chilled a few hours divide dough into 4 quarts. Roll each quarter to a 10" circle on a lightly floured board. Spread 2 tablespoons of apricot preserves on circle. Sprinkle with 2 tablespoons coconut and 2 tbsp. pecans. Cut into 12 wedges and roll up starting from larger end. Place on ungreased cookie sheet and sprinkle each roll up with sugar. Bake 20 minutes or until lightly browned in a 350 oven.

NOTE: You may use a little more than 1/2 cup of each-preserves-coconut and pecans.