8 oz Cream cheese
1/2 lb Butter, softened
2 c Flour
16 oz Preserves
1/4 c Sugar
2 tb Nuts, ground
1 Egg white
1 ts Water
Blend butter and cheese. Beat in flour. Chill overnight.
Drain preserves as much as possible, leaving fruit pieces.
Roll pastry thin on floured baking sheet. Cut in 2-inch rounds. (Save
scraps, form into ball, chill and reroll.) Put a dab of preserves on each
round. Fold into crescent, seal edges tight, brush top with egg white
mixed with water, and dip tops in nuts mixed with sugar. Place close
together on ungreased cookie sheet. Bake at 325 degrees until just
starting to brown, about 15 minutes. Watch carefully, they burn easily.
Remove immediately, cool on racks, and pack airtight. These freeze
beautifully but last only a few days at room temperature.
Yields
4 Servings