Kitchen Connection - Apricot Crescents

My mom makes these, and we both agree...they are a wonderful cookie to make for the holidays.  They're pretty, delicious, and most of all, easy.  She got the recipe several years ago out of Country Woman Magazine.  Enjoy!

Apricot Crescents
1 c. butter (no substitutes)
2 c. flour
1 egg yolk
1/2 c. sour cream
1/2 c. apricot preserves
1/2 c. flaked coconut
1/4 c. finely chopped pecans
Sugar

In a bowl (we use a food processor), 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" 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" apart on ungreased baking sheet.  Bake at 350 for 15-17 minutes or until set and very lightly browned.  Immediately remove to wire racks to cool.