Cut butter and cheese into flour and salt.
Add water and mix lightly with fork until blended.
Chill until firm.
Cut into 24 pieces.
Keep dough chilled before rolling.
Roll each piece very thin on floured board, to form 2 1/2 to 3-inch squares.
Spread each with apricot preserves and sprinkle with nuts.
Roll up from one corner and bend ends in slightly to form crescents.
Put folded side down on un-greased cookie sheets and bake in preheated very hot oven (450Â°F.) for about 10 minutes.
Sift confectioners' sugar over cooled crescents.