Raspberry Crescents

1 cup butter
2 cups all-purpose flour
1 egg yolk
1/2 cup sour cream
1/2 cup raspberry jam
1/2 cup coconut (optional)
1/4 cup pecans, finely chopped
Sugar

Cut flour into butter until you have coarse crumbs.

Beat egg yolk and cream. Add and mix well. Chill.

Divide dough into fourths. On sugared surface roll one portion into a 10-inch circle. Spread jam over the top. Sprinkle on the coconut and pecans. Cut the circle into 12-16 wedges. Roll up starting with the wide end to make a crescent shape. Sprinkle with sugar. Repeat with remaining dough. Bake at 325 degrees F for 12 minutes.