Preheat oven to 375 F.
Mix well first 4 ingredients. Divide dough in half and chill 1 hour.
On lightly floured surface, roll out 1/8 inch thick. Use a 2 inch diameter round cookie cutter to cut 3 dozen bases.
Place on ungreased cookie sheet. Put 1/4 teaspoon preserves in center of each base and sprinkle with nuts. Use a 1 inch diameter round cookie cutter to cut out tops from remaining dough, rerolling scraps as necessary. Place a 1 inch top over the preserves on each 2 inch base.
Bake 8-10 minutes.
Store in sealed container.
Recipe submitted by Angie on 4/6/00