Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/2 cp butter or margerine
1 (3 ounce) package cream cheese
1 cp sifted all-purpose flour
1/3 cp red currant jelly
1 egg yolk
2 tbsp milkk
1/2 cp finely chopped pecans
1 - Beat butter or margerine with cheese in mixing bowl.
2 - When soft and smooth, stir in flour, mixing evenly and thoroughly.
3 - Chill about 1 hour.
4 - Star oven at moderately hot (400 degrees F.)
5 - Roll cheese dough out about 1/8 inch thick on lightly floured board.
6 - Cut in 2-inch squares.
7 - Spoon small dab of jelly into center of each.
8 - Fold dough over jelly to form triangle.
9 - Pinch edges together to seal.
10 - Pull the 2 corners of triangle towared each other to form crescent.
11 - Beat egg yolk slightly.
12 - Combine with milk.
13 - Dip cresents in egg mixture.
14 - Roll in chopped nuts.
15 - Place on ungreased cooky sheet.
16 - Bake 8 to 10 minutes or until lightly browned.
17 - Sprinkle with confectioner's sugar.
18 - Let cool.
Makes 2 dozen,
A good sweet for the tea or coffee tray. Also fine for lunch box or