½ pint sour cream
½ pound margarine or butter
2 cups of flour
Cream ingredients together; form into a ball. Refrigerate overnight.
Cut ball into quarters; roll each into a 10” round. Cut each round into 8 pie-shaped pieces.
Dab a very small amount apricot jam on the large end; roll up and pinch edges to seal.
Bake on cookie sheet for 20 minutes at 375º.