Walnut Jam Crescents
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Raspberry jam/Orange marmalade||2⁄3 Cup (10.67 tbs)|
|Diamond walnuts||2⁄3 Cup (10.67 tbs), finely chopped|
In medium bowl, cut butter into flour until mixture resembles fine crumbs.
Add sour cream and mix until stiff dough is formed.
Divide evenly into 2 portions.
Shape each into a ball, flatten slightly, wrap in waxed paper and chill well.
Working with one portion of dough at a time, roll dough into 11-inch round on lightly floured pastry cloth or board.
Spread with 1/3 cup of the jam and sprinkle with 1/3 cup of the walnuts.
Cut into quarters, then cut each quarter into 3 wedges.
Roll up, one at a time, starting from outer edge, and place on lightly greased cookie sheets.
Repeat with second portion of dough.
Bake in preheated 375Â°F oven 25 to 30 minutes or until lightly browned.
Remove to wire racks to cool.