Apricot Sour Cream Cookies 1 cup butter 2 cups all-purpose flour 1 egg yolk, beaten 1/2 cup sour cream 1 small jar apricot preserves 1/2 cup finely chopped pecans or walnuts
Cut butter into flour until mixture resembles fine crumbs.
Combine egg yolk with sour cream; blend into flour mixture. Cover and chill overnight.
Divide dough into 4 equal portions, (Keep each portion chilled until ready to use.)
On a lightly floured surface roll each portion into a 10-inch circle. Spread the preserves on top of each circle and sprinkle the nuts on top of the preserves.
With a fluted pastry wheel (or a regular knife), cut each circle into 12 wedges (like a pizza). Beginning at the wide end of each wedge, roll toward the point. Place on ungreased cookie sheet. Bake at 350 degrees F for about 10 to 15 minutes or until lightly browned.
