Apricot Walnut Crescents

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 third into a circle 11" in diameter. Spread each circle evenly with 2 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.
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