Combine flour and salt in a very large mixing bowl. Cut in cream cheese and butter
with a pastry blender until the mixer resembles fine crumbs and begins to cling
together. Form mixture into a ball and knead until smooth. Divide dough in half.
Cover and chill 1 hour or until easy to handle.
Roll each portion of dough on a lightly floured surface until 1/4 inch thick.
Fold dough into thirds. Wrap in clear plastic wrap and chill for 2 hours.
Roll each half of the dough into a 14 x 12-inch rectangle. Spread each with half
of the jam within 1/2 inch of edges; sprinkle with half of nuts. Beginning with
a long side, roll up, jellyroll style; seal the seam. Cut into 1/2-inch thick slices.
Dip one side of each slice into coarse sugar. Place slices, sugar side up, 1 inch
apart on ungreased cookie sheet.
Bake in 375 degrees F oven about 15 minutes or until