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Combine flour and salt; add to creamed mixture, mixing well. Shape dough into 8 balls; wrap each in plastic wrap, and chill at least 2 hours.
Roll each ball of dough into an 8inch circle on a lightly floured surface; cut into 8 wedges. Combine walnuts, sugar, and cinnamon; sprinkle 1/4 teaspoon mixture over each wedge of dough. Starting at wide edge of dough, roll up each wedge; shape into a crescent. Place point side down on ungreased cookie sheets.
Bake crescents at 350 degrees for 12 minutes or until lightly browned. Cool and dust with powdered sugar. Yield: about 5 dozen.
Lemon Cheese Logs
1 cup sugar
1 cup butter or margarine, softened
1 3-ounce package cream cheese, softened
1 egg yolk
2>/2 cups all-purpose flour
1 cup finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1 6-ounce package semisweet chocolate morsels
Decorator candies
Combine sugar, butter and cream cheese; cream until light and fluffy. Add egg yolk, beating well. Stir in flour, walnuts, salt and lemon rind; mix well. Cover and chill at least 2 hours.
Shape dough by teaspoonfuls into 2-inch logs by rolling betw'een palms of hands. Place cookies on ungreased baking sheets, and bake at 325 degrees for 12 minutes or until lightly browned. Cool completely on wire racks.
Melt chocolate morsels in a small saucepan over low heat. Dip one end of each log in melted chocolate, and sprinkle with decorator candy. Let stand on wire racks until chocolate sets. Store between layers of waxed paper in an airtight container. Cookies may be frozen. Yield: 12 dozen.
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