INGREDIENTS

INSTRUCTIONS

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.
Recipe By:     Marge Clark
Notes:     Pastry also works well as liner for mini-muffin tins or for
savory turnovers.
Per serving: 4746 Calories; 277g Fat (51% calories from fat); 55g Protein;
543g Carbohydrate; 746mg Cholesterol; 2790mg Sodium
The Chef's Comments: "As I recall, the cooking time on these is a bit
short.  Keep an eye on them. Last christmas, I used the almond filling in
these and dipped them in sugar (red and green, of course!) and they were
fabulous." - Faylen
From: Faylen Date: 11-03-96 (15:52) The Polka Dot Cottage, a BBS with a
taste of home.  1-973-822-3627.
Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97

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