Apricot Walnut Crescents

Title: Apricot Walnut Crescents

Categories: Cookies

Yield: 36 servings

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 11 in diameter. Spread each circle evenly with

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. --