- 4
0/5
(0 Votes)
Ingredients
- 1 Cup Butter or Margarine
- 2 Cups Flour (sifted)
- 1/2 Cup Dairy Sour Cream
- 1 Egg Yolk (beaten)
- 1/2 Cup Apricot Preserves
- 1/2 Cup Flaked Coconut
- 1/2 Cup Pecans (finely chopped)
- Granulated Sugar
Preparation
Step 1
With pastry blender, cut butter into flour mixture until mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Chill dough several hours or overnight. Divide dough into four equal portions, keeping each part refrigerated till ready to use. Roll each part into a 10" circle on lightly floured surface. Spread with 2 tablespoons of the preserves; sprinkle with 2 tablespoons of coconut and 1 tablespoon of the nuts. Cut into 12 wedges and form into crescents. Sprinkle with granulated sugar; place on ungreased cookie sheet. Bake at 350° for 20 minutes or till lightly browned. Removed and cool on rack.