Estimated time:
This dough does require being refrigerated for one hour prior to preparation for baking.

Number of servings:
36

Ingredients: (Hit your return key to start a new line)
2 cups all-purpose flour
1 cup butter
3/4 cup sour cream
6 Tbsp. Apricot preserves
6 Tbsp. mini semi-sweet chocolate chips

Topping:
1/3 cup sliced almonds
2 Tbsp. sugar
2 Tbsp. melted butter

Directions:
In a large bowl, measure flour. Cut in 1 cup of butter until it looks like peas. With spoon, stir in sour cream until dough holds together. Divide dough into 3 pieces and wrap each piece with plastic wrap. Refrigerate for 1 hour. On a floured surface, roll out 1 piece of dough into an 11" round. (Keep the other dough refrigerated until your ready to repeat this step).

Spread on 2 Tbsp. of Apricot preserves and sprinkle with 2 Tbsp. of mini chocolate chips. Cut the round into 12 wedges (like a pie). Starting with the outside, roll up the wedge (like a crescent roll). Place point side down, 1 1/2 inches apart on cookie sheet. Heat oven to 375 degrees.

In a small saucepan melt 2 Tbsp. of butter and in a small bowl combine the sliced almonds and 2 Tbsp. sugar. Brush the cookies with the melted butter and sprinkle with the almond mixture. Bake for 20-25 minutes.

Repeat above steps with the remaining refrigerated dough.

Store in an air-tight container.

Other suggestions and comments:
Make sure to spread the preserves thin and more towards the center of the round and concentrate the choc. chips towards the center as well. This will make it easier when rolling the cookie and keep the filling from oozing out while it bakes.