Vee's Great Little Apricot Rolls

Boil the apricots in water until rehydrated. Drain well, mash and add sugar to taste.

Mix flour and softened butter, then add sour cream. Work well and refrigerate no less than two hours, or overnight. Work with a small amount of dough (it will melt in your hands if you use too much at one time) Using your small amount of dough, roll out thin and then cut into circles using a small round cutter. Add a small amount of apricot and fold in from two sides. Line the bottom of a cookie sheet with foil, or a silicone mat. Bake at 350 degrees