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.

Remove to cooling rack.