---------- Recipe via Meal-Master (tm) v8.05
  
       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
   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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