Apricot crescents

1. 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 for 15 to 17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.