2 c  Flour
      1 ds Salt
      1 ts Sugar
      1 c  Butter
      1 c  Sour cream
      1    Egg; slightly beaten
      6 tb Apricot preserves
      6 tb Walnuts; ground
           Confectioners' sugar
  Recipe by: THE WELLESLEY COOKIE EXCHANGE COOKBOOK.
      Mix flour, salt, and sugar.  With a pastry blender, cut butter into
  flour until mixture resembles coarse crumbs. Stir in sour cream and egg.
  Knead lightly until mixture holds together. Wrap well in plastic wrap and
  refrigerate for 4 hours or overnight.
      Divide dough into thirds. On a lightly floured pastry cloth, roll each
  third into a circle 11" in diameter. Spread each circle evenly with 2
  tablespoons of apricot preseves and 2 tablespoons ground walnuts. Cut each
  circle into 12 pie-shaped wedges. Roll up each wedge, starting at the wide
  end. Place seam-side down about 2" apart on greased cookie sheets. Bake at
  375F for 20 minutes, until golden brown. Place on wire rack. Dust with
  confectioners' sugar when completely cool.
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