In large bowl with mixer at low speed beat together first 5 ingredients until smooth and soft dough forms. Divide dough into thirds. Cover; chill at least 1 hr or until easy to handle.
On lightly floured surface roll out dough 1/3 at a time to 1/8" thickness. Cut into 10" rounds. Save trimmings. Spread with 2 tablespoons of the strawberry preserves. Sprinkle with 2 tablespoons of the nuts.
Cut each round into 8 wedges. Starting with the curved edge roll up jelly-roll fashion. Repeat with remaining dough including trimmings.
Place cookies 2" apart on cookie sheet lined with greased foil. Shape into crescents.
Bake at 350°F 20 minutes or until lightly browned. Remove from cookie sheet; cool on rack. May be stored in tightly covered container up to 3 days.
Makes 32.
Submitted by: Kathryn
