APRICOT COCONUT TREASURES

Steps:

• In a large bowl, cream butter and sour cream until light and fluffy. Combine flour and salt; gradually add to the creamed mixture and mix well. Divide dough into fourths; wrap in plastic wrap. Refrigerate for 4 hours or until easy to handle.
• In a small bowl, combine the coconut, preserves, and walnuts; set aside. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness.
• Cut into 2 1/2 inch squares; spread each with a rounded teaspoonful od coconut mixture. Carefully fold one corner over filling. Moisten opposite corner with water and fold over first corner; seal. Place 1 1/2 inches apart on ungreased baking sheets. Bake at 350F for 18-20 minutes or until lightly browned. Remove to wire racks to cool.