2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1/4 c. shortening
2/3 to 3/4 c. milk
Melted butter
1/2 to 1 c. raspberry jam

Sift together flour, baking powder, salt, and sugar. Cut in shortening and enough milk to make a soft dough. Knead on floured board for about 1/2 minute. Roll out to 1/8 inch thick. Brush with melted butter. Spread with raspberry jam. Roll like a jelly roll and seal edges. Shape roll into a crescent and cut through outer edge at 1/2 to 1 inch intervals.

Bake at 375 degrees for 25 minutes. While still warm, ice and sprinkle with nuts.

ICING:

2 c. powdered sugar
3 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/2 c. chopped nuts

Heat the butter until soft. Add sugar gradually, blending until creamy. Let stand over hot water for 15 minutes. Add salt and vanilla. Blend. If icing is too thin, add powdered sugar. If too thick, add a little cream.