Method

In a medium bowl, stir in the flour and salt, cut in the butter until the mix
is crumbly. Stir
in cream cheese and egg. Wrap the dough in plastic wrap and refrigerate 4 hours
or until
firm.
Pre-heat oven to 375 F.
On a floured board, roll 1/3 of the dough into
an 11" circle.
Spread with 2 tablespoons preserves and top with 2 tablespoons ground nuts.

With a
sharp knife or a pizza cutter, cut the dough into 12 pie-shaped wedges. Starting
at the wide
end, roll each wedge up and bend into a crescent shape.
Repeat with rest of
dough.
Place
cookies seam side down on large cookie sheet about 2 inches apart. Bake 20 minutes.

Remove to rack to cool. Store in airtight containers.