1 3/4 cups unsifted flour
2/3 cup butter
1/2 cup cream-style cottage cheese
1/4 cup light corn syrup
1 tsp vanilla
1/2 cup strawberry preserves
1/2 cup chopped nuts

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