Apricot crescents

1. In a bowl, cut the butter into flour until the mixture resembles coarse crumbs.
Beat egg yolk and sour cream, and add to crumb mixture, mixing 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.