Flour (all-purpose) 2 cups
Cold butter 1 cup
Softened cream cheese 1 cup
Egg (large) 1 number
Apricot preserves 6 tablespoons
Ground nuts 6 tablespoons
Method of Preparation
Take flour and salt in a medium sized bowl and stir well. Cut the butte to pieces and add and mix thoroughly till the mixture becomes crumbly. Add egg and cream cheese and stir well. Cover the dough with plastic wrap and refrigerate for 4 hours for making the dough firm.
Pre-heat oven to 375 F. Sprinkle flour over a board and roll one third of the dough to make an 11 inch circle.
Take 2 tablespoons of preserves and spread over the rolled dough and top with ground nuts throughout. Cut the prepared dough into 12 pie-shaped wedges using a pizza cutter or a sharp knife. Now roll each wedge shaped dough starting from the wide side and bend to make crescent shape.
Do the same for the rest of the dough pieces. Keep cookies with seam side facing down on a large cookie sheet with 2 inches spacing. Bake for 20 minutes.Remove and transfer to wired rack for cooling. Store in airtight containers.