1 lb. sweet butter
2 (8 oz.) pkg. cream cheese
4 c. all purpose flour, sifted

Work butter and cream cheese together until smooth. Add flour and mix by hand until well blended. Make dough into small balls (size of a walnut). Refrigerate overnight.

FILLINGS:

APRICOT: (May be prepared ahead of time.) In a pan, place 1 (8 ounce) package of dried apricots and water to cover. Cook until thick, then add sugar to taste and cook for a few minutes more. Cool. (Cook over low flame, stirring constantly.

NUT FILLING:

1 lb. ground walnuts
2 beaten egg whites
2 tbsp. honey (optional)
1 tsp. vanilla
2 tbsp. melted butter
3/4 c. sugar
Rind of 1 lemon

Mix all ingredients together. If filling seems dry, add a little milk.

If honey is omitted, sugar may be increased to one cup.

When ready to bake, roll out individual balls as for pie crust on a mixture of flour and powdered sugar. Spread about 1 teaspoon of filling on each, overlapping one edge over the other and secure tightly. Place crescents on well greased cookie sheets. (It is good practice to roll out a few at a time and keep the rest refrigerated to avoid dough from getting too soft.) Brush top of crescents with one whole egg beaten.