Title: Apricot Crescents
Categories: Cookie Dessert
Yield: 4 Dozen

1	c	Butter; do not substitute
2	c	Flour
		Eggs; yolk only
1/2	c	Cream, sour
1/2	c	Preserves, Apricot
1/2	c	Coconut, flaked
1/4	c	Pecans; finely chopped
		Sugar

In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. Divide dough into fourths. On a sugared surface, roll each portion into a 10 inch circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 inch apart on ungreased baking sheets. Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

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