Sour Cream Pastries - cooking recipe

Ingredients

1 c. oleo
2 c. flour
1 beaten egg yolk
1/2 c. sour cream
1/2 c. apricot preserves*
1/2 c. flaked coconut
1/4 c. finely chopped pecans

Preparation

With pastry blender, cut oleo into flour until it resembles fine crumbs. Combine yolk and sour cream. Blend into flour mixture. Chill dough several hours. Divide into 4 equal parts, keeping each part refrigerated until ready to use. Roll each part into a 10-inch circle on lightly floured surface. Spread 2 tablespoons preserves; sprinkle with 2 tablespoons coconut and 1 tablespoon pecans.