Makes 5 dozen cookies
1/2 cup flaked coconut
1/2 cut apricot preserves
1/4 cup finely chopped pecans
1 cup butter, softened
1 cup sour cream
1/2 teaspoon salt
Powdered sugar
Combine coconut, preserves and pecans, mix well and set aside. Cream butter, add sour cream and salt, mixing well. Gradually stir in flour.
Divide dough into fourths. Wrap in foil and chill at least 4 hours. Roll one portion to 1/8" thickness on a well-floured cloth or board. Keep remaining dough chilled until ready to roll (dough will be slightly soft).
Cut dough into 2 1/2" squares, spread each square with 1/2 teaspoon of the coconut mixture. Starting with a corner, carefully roll each square. Moisten opposite corner and seal. Place on greased cookie sheets, seam side up. Bake at 350 degrees for 16 to 18 minutes or until tips are lightly browned. Repeat with remaining dough. Let cool, sprinkle lightly with powdered sugar.
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