APRICOT CRESCENTS

1 cup butter

2 cups flour

1 egg yolk

½ cup sour cream

½ cup apricot preserves

½ cup flaked coconut

¼ cup finely chopped pecans

sugar

Cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to 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 sheets. Bake at 350’ for 15-17 min. or until set and very lightly browned. Immediately remove to wire racks to cool.

PINEAPPLE COOKIES Dorothy

2/3 cup margarine

1/4 cup sugar

1 egg

1 tea. vanilla

1/2 tea. almond extract

1/4 cup crushed pineapple, drained

2 cups flour

2 tea. baking powder

1 cup coconut

Cream margarine, sugar, egg and flavorings. Blend in pineapple, dry ingredients and coconut. Bake 325' for 20 min.